Vegan Chickpea Paprikash

Chickpea Paprikash with Vegan Butter Parsley Noodles is a comforting vegan take on the Hungarian classic. Instead of chicken, chickpeas are the protein source, giving the dish fiber and plant-based nutrients. The sauce is rich & velvety, flavored with sweet paprika, onions, peppers, and a touch of tomato. It pairs perfectly with tender vegan butter parsley noodles, which soak up the sauce beautifully. Chickpea Paprikash with Vegan Butter Parsley Noodles is satisfying, colorful, and perfect for cozy meals at home.

STATS

• Diet: Vegan
• Course: Main Course
• Cuisine: Hungarian-inspired Vegan
• Time for prep: 15 minutes
• Cooking time: 30 minutes
• Working time (total): 45 minutes
• Size/serving: 1 plate
• Level of difficulty: Easy
• Mode of cooking: Stovetop and boiling
• Total yield: 4 servings

EQUIPMENT

• Large skillet/sauté pan
• Medium pot for noodles
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups & spoons
• Colander

INGREDIENTS

For the chickpea paprikash:

• 1 tablespoon olive oil/vegan butter
• One medium onion, finely chopped
• 1 red bell pepper, sliced thin
• One yellow bell pepper, sliced thin
• 3 garlic cloves, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika
• One tablespoon of tomato paste
• 1 (15-ounce) can chickpeas, drained and rinsed
• One and a half cups of vegetable broth
• 1/2 cup unsweetened plant-based sour cream or cashew cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the vegan butter parsley noodles:

• 8 ounces wide vegan egg-free pasta or tagliatelle
• 2 tablespoons vegan butter
• 1/4 cup fresh parsley, chopped
• Salt, to taste

INGREDIENT NOTES

Olive oil/vegan butter:

• Olive oil will keep it light & vegan butter is richer.

Onion:

• Using yellow or white will work & sweetness is brought when combined with the softened.

Bell peppers:

• The red and yellow add some color and a little sweetness; go for green for a bit of a kick.

Garlic:

• Fresh is deeper flavoured.

Paprika:

• Fresh sweet Hungarian paprika is the paprika of choice for an authentic paprika experience. Smoky depth is added by smoked paprika.

Tomato paste:

• Adds depth of taste as well as bulk to the sauce.

Chickpeas:

• Are you using canned or cooking from dry off if you prefer?

Vegetable broth:

• Broth helps reduce salt.

Sour plant seed/cashew cream:

• Produces a creamy texture without dairy in the application.

INSTRUCTIONS:

1. In a large skillet, heat vegan butter as well as olive oil over medium heat.
2. Cook the chopped onion for approximately five minutes/till it becomes tender.
3. Cook the bell pepper slices for an additional five minutes, till they are just beginning to soften.
4. Add the smoking paprika, sweet paprika, & garlic & stir.
5. To release the scent, cook for one minute.
6. To prevent burning, add tomato paste & simmer for an additional two minutes while stirring often.
7. Add the veggie broth & chickpeas.
8. Give it a good swirl before bringing it to a cook.
9. To allow flavors to meld, lower the heat & simmer for ten minutes.
10. Add cashew cream or plant-based sour cream & stir.
11. Add salt and pepper for seasoning.
12. Simmer till thickened, about 5 more minutes.
13. Set a small saucepan of water with salt to a boil while the sauce cooks.
14. Cook the vegan pasta as directed on the package till it’s al dente.
15. Remove the spaghetti & return it to the saucepan.
16. Add chopped parsley & vegan butter.
17. Toss till all sides are coated.
18. Serve the butter parsley noodles with the chickpea paprikash on top. Add more parsley as a garnish.

TIPS

• Fresh paprika will give the best flavor. Old paprika becomes tasteless & colourless.
• Add additional plant-based sour cream/cashew cream, should you want it even creamier.
• Add cayenne pepper with a pinch to the sauce to give it a pinch of heat.
• Prepare the noodles shortly before serving, making sure that they remain soft and hot.
• In case you prefer a gluten-free variant, take gluten-free pasta.

DATA STORAGE

Refrigerate:

• Keep leftovers for a maximum of 4 days in a sealed bag.

Freezer:

• The paprikash sauce (without the noodles) keeps for at least two months in the freezer. Before serving with fresh noodles, warm the overnight-thawed noodles.

FAQS

Is this something that I can prepare in advance?

• Indeed, the paprikash sauce can be prepared in advance, and fresh noodles are cooked before the dish is brought to the table.

What can I substitute chickpeas with?

• White beans (or tofu cubed) can be used instead.

Does this recipe contain spices?

• Unless you put in cayenne. Paprika, in this case, is sweet and mild.

May I omit the vegan butter in noodles?

• Sure, you may instead toss them into some olive oil.

NUTRITIONAL INFORMATION

Calories: 380
Protein: 12g
Carbohydrates: 56g
Dietary Fiber: 10g
Total Fat: 11g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 430mg