Description
A cozy Hungarian-inspired classic made plant-based with tender chickpeas in a smoky, creamy paprika sauce.
Ingredients
- Chickpeas (cooked or canned, drained)
- Sweet paprika
- Coconut milk
- Tomato paste
- Onion, diced
- Garlic, minced
- Olive oil
- Vegetable broth
- Smoked paprika (optional)
- Salt & black pepper
- Fresh parsley (chopped)
- Pasta or noodles (for serving)
Instructions
- Heat olive oil in a large skillet and sauté onion until soft and translucent.
- Add garlic and both paprikas; stir briefly to bloom the spices.
- Mix in tomato paste and cook until deepened in color.
- Add chickpeas and vegetable broth; simmer gently.
- Pour in coconut milk and stir until creamy and smooth.
- Simmer 8–10 minutes until thickened and rich.
- Season to taste and serve over pasta, finished with parsley.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Serve with crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg