Description
A creamy, comforting plant-based twist on traditional Hungarian paprikash using protein-rich chickpeas instead of meat. This vibrant dish combines smoky paprika with tangy tomatoes and vegan sour cream for a satisfying meal that comes together quickly.
Ingredients
Scale
- 1/2 lb. pasta
- 2 tbsp vegan butter, divided
- 3 tbsp finely chopped fresh parsley
- 1 cup finely chopped onion
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 2 tbsp sweet paprika
- 2 15 oz. cans chickpeas, drained and rinsed
- 1 tbsp all-purpose flour
- 1 cup vegetable broth
- 2 cups crushed tomatoes
- 1/2 cup vegan sour cream
- 1/8 to 1/4 tsp red chili flakes (optional)
Instructions
- Cook the pasta: Cook pasta according to package directions for al dente in salted water (2 tbsp kosher salt), then drain. Transfer pasta to large mixing bowl, add 1 tbsp butter & fresh parsley. Toss to coat the pasta evenly, which will prevent it from sticking while you prepare the sauce.
- Sauté the aromatics: Meanwhile, over medium heat, add onions, oil, remaining butter, salt & pepper to pan. Stir, cook on medium low heat for 5 minutes until the onions become translucent and slightly softened. This forms the flavor base of your dish.
- Build the flavor base: Add tomato paste & garlic powder. Stir, cook 3 minutes to caramelize the tomato paste slightly, which deepens the overall flavor of the dish and removes any raw tomato taste.
- Create the sauce: Stir in paprika & chickpeas. Then stir in the flour, which will help thicken your sauce. Stir in vegetable broth followed by crushed tomatoes, sour cream & optional red chili flakes. Stir well to incorporate. Bring to gentle simmer, cook for 4-5 minutes, careful not to boil as this can cause the vegan sour cream to separate. Add pasta and serve immediately.
Notes
- Hungarian paprikash traditionally uses chicken, but chickpeas make an excellent plant-based protein substitute.
- For best results, use high-quality sweet paprika, as it’s the star flavor in this dish.
- The dish can be made gluten-free by using gluten-free pasta and substituting the all-purpose flour with cornstarch or rice flour.
- Leftovers can be stored for up to 3 days in the refrigerator. The sauce may thicken; thin with a little vegetable broth when reheating.
- For added depth, you can add 1/2 teaspoon of smoked paprika along with the sweet paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Hungarian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480g
- Sugar: 12g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 13g
- Protein: 16g
- Cholesterol: 0mg