A great way to eat your chickpeas and enjoy them is right here and its chickpeas paprikash.
The classic, traditional Hungarian recipe is made with chicken but here we will make it with chickpeas. And I'll tell you one thing... it's delicious.
There are so many reasons to love chickpea paprikash. Their aroma, their rich, creamy sauce that is very easy but tastes great. And what you should also know is that chickpea paprikash is even tastier the next day. So make double portions like I do.
Small pasta is an ideal for chickpeas paprikash. But you can accompany them with pasta of your choice or with rice or potatoes.
Instead of chickpeas you can use beans. They are equally delicious.
Hungarian sweet paprika is a key ingredient in the recipe. If you don't have or can't find then use whatever sweet paprika you can find.
You can use either ready-boiled chickpeas (available in supermarkets) or raw.
The recipe can be made vegan if you use soy yogurt instead of yogurt.
- 1 onion
- 1 tbsp ketchup
- 1/2 tsp garlic
- 1 tbsp sweet paprika
- 400 gr. boiled chickpeas
- 1/2 tbsp flour
- 1/2 cup vegetable broth
- 1 cup tomato sauce
- 2 tbsp the yogurt
- chili flakes (if you want)
- 150 g small pasta of your choice
- black pepper
- some fresh parsley
- 1 tbsp olive oil
- Start by sauteing the onion in 1 tbsp. olive oil. Saute for 5 minutes. Add the tomato paste and garlic powder, salt and black pepper.
- Add the sweet paprika and the chickpeas. Add the flour and vegetable broth. Mix and throw in the tomatoes, yogurt and chili.
- Lower the temperature and cook for 7-8 minutes. Set aside. Your food is ready.
- In a pot, boil your pasta in salted water according to the instructions on the package.
- Drain and toss with some fresh parsley before tossing into the chickpea paprikash.
Did you make the recipe too?
Upload a photo on Instagram and tag me (@emilyvagia) so I can see it too or send me a photo on Facebook. ..