Introduction
Looking for a plant-based twist on a Hungarian classic? This Creamy Chickpea Paprikash delivers the rich, smoky depth of traditional chicken paprikash — without the meat. It’s hearty, satisfying, and packed with bold paprika flavor in a luscious dairy-free sauce.
Comfort food meets pantry staples in this creamy, craveable dish.
Ingredients List
Main Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tsp sweet Hungarian paprika (or smoked for deeper flavor)
- 1/2 tsp hot paprika (optional, for heat)
- 1 tbsp tomato paste
- 1 red bell pepper, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup unsweetened plant-based cream (cashew, oat, or coconut)
- 1 tsp lemon juice
- Salt & black pepper to taste
Optional Add-ins:
- 1/2 tsp caraway seeds (for authentic flavor)
- Chopped fresh parsley, for garnish
Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
A weeknight-friendly version of a Central European comfort classic.
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another 1 minute.
Step 2: Add Paprika & Tomato Paste
Stir in the sweet paprika, hot paprika (if using), and tomato paste. Cook for 1–2 minutes until fragrant — don’t let the paprika burn.
Step 3: Add Peppers & Chickpeas
Add the diced red pepper and chickpeas. Stir well to coat in the spiced mixture.
Step 4: Simmer
Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes, allowing flavors to meld.
Step 5: Make It Creamy
Reduce heat and stir in plant-based cream. Let it warm through (don’t boil). Add lemon juice, then season with salt and pepper.
Step 6: Serve
Serve hot, garnished with parsley. Pair with egg-free noodles, mashed potatoes, or rice.
Nutritional Information (per serving, serves 4)
- Calories: 280
- Protein: 9g
- Carbohydrates: 27g
- Fat: 16g
- Fiber: 7g
- Sodium: 480mg
High in fiber and protein, and naturally gluten-free and dairy-free.
Tips for Best Results
- Use sweet Hungarian paprika, not generic — it makes a difference.
- Don’t overcook the cream, especially with coconut cream.
- Add spinach or kale at the end for extra greens.
Healthier Alternatives
- Use low-sodium broth to cut back on salt.
- Swap half the cream for unsweetened almond milk to lighten it up.
- Add zucchini or mushrooms for more veggies.
Serving Suggestions
- Over spaetzle, rice, or couscous
- With crusty bread to soak up the sauce
- As a filling for baked sweet potatoes
Common Mistakes to Avoid
- Burning the paprika: Always stir it into some fat and liquid quickly.
- Using canned coconut milk with added sugar: Check labels.
- Overcooking chickpeas: Keep them whole and tender.
Storing Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months. Stir well after thawing.
- Reheat: Gently reheat on stovetop. Add a splash of broth if needed.
Conclusion
This Creamy Chickpea Paprikash transforms humble pantry staples into a soul-satisfying meal, with bold Hungarian flair and a creamy finish. It’s hearty, wholesome, and irresistibly good.
Who says comfort food needs meat or dairy? This dish proves otherwise.
FAQs
Can I use canned tomatoes instead of tomato paste?
Yes, but reduce the broth slightly to keep consistency thick.
What’s the best paprika to use?
Sweet Hungarian is classic, but smoked paprika adds a deeper flavor.
Is this dish spicy?
Only slightly. You can omit hot paprika if sensitive to heat.
Can I use white beans instead of chickpeas?
Absolutely — cannellini or navy beans work well.
Is this freezer-friendly?
Yes! Just stir well when reheating to re-incorporate the cream.
