Description
A rich, smoky, and comforting plant-based twist on traditional Hungarian Paprikash. Made with chickpeas, sweet and smoked paprika, onions, garlic, and creamy plant-based yogurt for a hearty vegan dinner that’s ready in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup vegetable broth
- ½ cup unsweetened plant-based yogurt or vegan sour cream
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add spices and tomato paste: Add sweet paprika, smoked paprika, and tomato paste. Stir and cook for 1 minute to bloom the spices.
- Add chickpeas and broth: Add rinsed chickpeas and vegetable broth. Stir to coat everything in the paprika mixture. Simmer 8–10 minutes to thicken.
- Add plant-based yogurt: Reduce heat to low and stir in vegan yogurt or sour cream. Mix until creamy. Season with salt and pepper.
- Serve: Ladle into bowls and garnish with chopped parsley. Serve warm.
Notes
- Use fresh paprika—old paprika loses flavor and dulls the dish.
- Simmer gently to avoid mushy chickpeas.
- Add yogurt off-heat or on very low heat to prevent curdling.
- A pinch of cayenne or chili flakes adds heat if desired.
- Add vegetables like bell peppers, mushrooms, or spinach for extra nutrition.