This is a recreation of chicken paprikash, a Hungarian dish made by simmering chicken in a paprika roux. This chickpea paprikash is out of this world and melts in your mouth! The chickpeas are so hearty and the flavors of combining both the smoke and sweet paprika add a rounded flavor of spice and sweetness. Serve over the pasta of your choice with fresh herbs and a dollop of vegan yogurt.
Chickpea Paprikash: Hungarian Chickpeas in Paprika Roux [Vegan]
- 2 cups cooked chickpeas, reserve 1/4 cup of cooking liquid
- 1 green pepper, diced
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 tablespoon, plus 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried marjoram
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh parsley and more for serving
- 2 8-ounce cans diced tomatoes, plus juice
- 1 cup vegetable broth
- 1 cup vegan Greek yogurt, plus more for serving
- 1/4 cup white wine
- 2 tablespoon canola oil
- Pasta of choice
- Heat the oil in a pot over medium-high heat. Add the green pepper, onion, sweet and smoked paprika, black pepper, salt, and marjoram and cook for about 5 minutes. Add the garlic and cook for 1 minute.
- Add the chickpeas, broth, white wine, and tomatoes with juice and bring to a boil. Reduce heat, cover, and simmer for about 30-45 minutes, until sauce has reduced.
- Add 2 tablespoons of the hot sauce to the Greek yogurt and stir together. Add the mixture to the sauce and mix thoroughly. Turn off heat and stir in freshly chopped parsley. Spoon sauce over pasta and serve immediately.