Every time I make this Chickpea Paprikash, it reminds me of Sunday dinners filled with laughter and warmth, where the aroma wafts through the house like a big bear hug. This dish, so rich with paprika and tender chickpeas, has a way of bringing everyone to the table, and let me tell you, there’s absolutely nothing better than that feeling! I remember when I first stumbled upon this recipe— I was searching for something new to serve to my family, and I wanted it to be both comforting and satisfying. Once I tried it, I knew I had to share this gem with you!
So, if you’re looking for a dish that’s perfect for a cozy dinner, look no further. Chickpea Paprikash ticks all the boxes: it’s easy to make, perfectly flavorful, and oh-so-satisfying. Let’s dive right into it together!
How to Make Chickpea Paprikash
Ingredients:
- 2 cups cooked chickpeas: These little legumes are not just filling; they are packed full of protein and flavor!
- 1 medium onion, diced: Onions are essential for building flavor; they add a sweetness that nicely contrasts the spices.
- 1 bell pepper, diced: I love using a red or yellow bell pepper for that lovely color and sweet crunch!
- 3 cloves garlic, minced: Garlic adds a beautiful aroma and depth to the dish; you can never have too much!
- 2 tbsp olive oil: This is what you will use to sauté your vegetables; it lends a lovely richness to the paprikash.
- 2 tsp smoked paprika: This is the star of the show! It gives Chickpea Paprikash that signature smoky flavor.
- 1 tsp sweet paprika: It adds a gentle sweetness that balances nicely with the smoked paprika.
- 1/4 tsp cayenne pepper (optional): If you like a little heat, this is your friend! Add as much or as little as you want.
- 1 can (14 oz) diced tomatoes: Tomatoes add acidity and depth; this is where your sauce starts to come together.
- 1 cup vegetable broth: This will help create a lovely base for your sauce.
- 1/2 cup coconut cream or heavy cream: Choosing coconut cream gives the dish a lovely creaminess and a slight sweetness, but heavy cream works just as well if you prefer.
- Salt and black pepper to taste: Seasoning is key, so be sure to add these right at the end.
- Fresh parsley for garnish: This is the finishing touch that adds color and a bit of freshness!
Cooking Steps
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Sauté the Vegetables: Start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, toss in the diced onion and bell pepper. Cook these until they’re softened and the onion becomes translucent, which usually takes about 5 minutes. Then stir in the minced garlic and cook for another minute, just until fragrant.
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Add the Spices: Now’s the fun part! Sprinkle in the smoked paprika, sweet paprika, and cayenne pepper (if you’re using it). Stir well to coat the vegetables evenly. You’ll smell that beautiful aroma filling your kitchen, and trust me, it’s a real treat!
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Simmer the Sauce: Time to add our diced tomatoes and vegetable broth! Pour these in, and then add your chickpeas. Bring everything to a simmer. Let it bubble away for about 10 minutes. This allows all those lovely flavors to meld together beautifully.
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Finish with Cream: After simmering, it’s time to stir in the coconut cream or heavy cream. Let the mixture simmer for another 2-3 minutes. This step makes your dish rich and creamy! Don’t forget to season with salt and black pepper to taste.
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Serve: To finish, garnish with fresh parsley, giving it that lovely pop of color. It’s best served hot with crusty bread, rice, or even noodles, depending on your mood!
Why I Love Making This Dish: Chickpea Paprikash is one of those recipes that feels like home to me. Every time I make it, I can’t help but think about those hearty family dinners filled with conversation and joy. The vibrant colors and smoky aroma truly make me feel warm inside. Plus, it’s versatile! You can adjust the spices, serve it with your favorite sides, or make it your own.
What You’ll Need: You’ll need a large skillet for this recipe. A wooden spoon will work best to gently stir everything together without scratching your pan. Make sure you have a good cutting board and a sharp knife for chopping your veggies!
Step-by-Step Guide:
- Preheat your skillet: Start by heating the olive oil in your skillet over medium heat.
- Add your chopped veggies: Throw in the onion and bell pepper, sautéing them until they’re nice and soft.
- Incorporate your garlic: Don’t forget to add that garlic afterward to avoid overcooking it!
- Mix in the spices: Once you have everything nicely sautéed, mix in those beautiful spices and let the aroma hit you.
- Pour in your liquids: Now add your diced tomatoes and vegetable broth, bringing the mixture to a simmer.
- Add the chickpeas: Toss in the chickpeas and allow everything to blend together.
- Stir in the cream: After 10 minutes of simmering, add the coconut or heavy cream, stirring it in well.
- Season to taste: Don’t forget to taste and season your dish for a perfect balance.
- Garnish and serve!: Finally, add that gorgeous parsley and serve your creation to your family or friends.
Tips for Perfect Results: To get that crispy texture in your chickpeas, try roasting them before adding them to the dish! It adds a delightful crunch that contrasts beautifully with the creaminess of the sauce. And remember to adjust your spices— every palate is different!
Serving Suggestions and Sides: This dish pairs wonderfully with a nice loaf of crusty bread or a fluffy pile of white rice. If you want to take it to the next level, serve it with a side salad or some steamed vegetables to add color and nutrition to your meal. Some people even like to add a dollop of yogurt on top for a creamy contrast!
Leftovers: Chickpea Paprikash makes fabulous leftovers. Just store any extras in an airtight container and keep them in the fridge. They should last up to 3 days; just reheat gently on the stove over low heat to preserve the flavors. It can also be frozen for up to 2 months—just allow it to cool completely before sealing it in a freezer-safe container.
FAQ Section:
Can I use dried chickpeas instead of canned? Absolutely! If you prefer dried chickpeas, you’ll want to soak them overnight and then cook them until tender before adding them to the recipe. Just keep in mind that it takes a bit longer.
What if I can’t find smoked paprika? If you can’t find it, you can use regular paprika, but the smoky depth might be missing. You could also add a bit of liquid smoke for a similar effect!
Can I make this dish vegan? Yes! This Chickpea Paprikash is naturally vegan, especially if you choose coconut cream. Just double-check your vegetable broth and you’re good to go!
Is it spicy? You control the spice level with the cayenne pepper. If you’re unsure, start with a pinch and adjust according to your taste.
Can leftovers be reheated? Yes! Simply reheat on the stove over low heat until warmed through, and you can enjoy it just as much as the first day!
This dish has become a favorite in my house, and I’m so excited for you to try it. I know you’ll love it as much as I do! It’s comforting, fulfilling, and filled with flavor—a perfect recipe to make beautiful memories around the dinner table. So, roll up your sleeves, gather your ingredients, and let’s get cooking! When you taste how delicious this Chickpea Paprikash is, I can just about guarantee your family will be asking for seconds, just like mine does every time! Don’t forget to share your thoughts and experiences with me; I love hearing how my recipes turn out in your home!
Chickpea Paprikash
Ingredients
Main Ingredients
- 2 cups cooked chickpeas Packed full of protein and flavor.
- 1 medium onion, diced Essential for building flavor.
- 1 medium bell pepper, diced Using red or yellow for color and sweetness.
- 3 cloves garlic, minced Adds aroma and depth.
- 2 tbsp olive oil Used for sautéing vegetables.
- 2 tsp smoked paprika Gives the dish its signature smoky flavor.
- 1 tsp sweet paprika Balances the flavors.
- 1/4 tsp cayenne pepper (optional) Adjust to taste for heat.
- 1 can (14 oz) diced tomatoes Adds acidity and depth.
- 1 cup vegetable broth Creates a flavorful sauce base.
- 1/2 cup coconut cream or heavy cream For richness and creaminess.
- to taste salt and black pepper Season to enhance flavors.
- as needed Fresh parsley for garnish Adds color and freshness.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper; cook until softened (about 5 minutes).
- Stir in the minced garlic; cook for another minute until fragrant.
Cooking
- Sprinkle in the smoked paprika, sweet paprika, and cayenne pepper (if using). Stir to coat the vegetables evenly.
- Add the diced tomatoes and vegetable broth, then add the chickpeas.
- Bring to a simmer and let bubble for about 10 minutes.
- Stir in the coconut cream or heavy cream; let simmer for another 2-3 minutes.
Serving
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve hot with crusty bread or rice.