Chickpea Paprikash

August 26, 2022 by munchmealsbyjanet1 37 Comments

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This Chickpea Paprikash is a twist on the traditional Chicken Paprikash, a flavorful and heart-warming Hungarian dish. Made with hearty chickpeas and pasta, this recipe is bound to become a favorite for your family too!

Chickpea Paprikash - Munchmeals by Janet (1)

There is so much to love about this Chickpea Paprikash. It is seasoned to perfection with paprika and fresh herbs. The rich and creamy sauce is super simple to make, yet it tastes like it has been cooking for hours. The leftovers taste even better, too!

Chickpea Paprikash - Munchmeals by Janet (2)

Chickpea Paprikash - Munchmeals by Janet (3)

This Chickpea Paprikash is also nostalgic for me, as the traditional dish is from my grandmother’s heritage and I’ve been dying to make a vegan version of this dish for a long time. The chickpeas are a great, satisfying substitute for chicken in the original version.

Chickpea Paprikash - Munchmeals by Janet (4)

Tips for Making this Chickpea Paprikash

You can use your favorite pasta for this dish. I would suggest a short pasta to hold up with the chickpeas and creamy sauce.

Hungarian sweet paprika is the best for this dish. You can usually find this online. If not, you can use regular paprika.

Other Delicious Chickpea Recipes

Mediterranean Stuffed Squash

Orzo with Roasted Chickpeas

Print Recipe

4.79 from 306 votes

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Keyword: chickpeas, hungarian, paprika, paprikash, Pasta

Servings: 4 people

Ingredients

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 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.
Meanwhile, over medium heat, add onions, oil, remaining butter, salt & pepper to pan. Stir, cook on medium low heat for 5 min.
Add tomato paste & garlic powder. Stir, cook 3 min.
Stir in paprika & chickpeas. Then stir in the flour. 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 min, careful not to boil. Add pasta and serve.

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37 Comments

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Mara

1 year ago

Delicious. Perfect blend of flavors. All I had was hot Spanish paprika and it turned out great. I think this would also be great with some spinach.

Author

munchmealsbyjanet1

1 year ago

Reply to Mara

Thank you Mara! So awesome.

Maria

1 year ago

Perfect dish! I’ve made this twice and it’s a winner. I use half hot paprika to spice it up. It’s a favorite in my house. Thanks for sharing this.

Author

munchmealsbyjanet1

1 year ago

Reply to Maria

That’s fantastic! I’m so glad to hear. And that you’re making it your own!

Christie Larson

1 year ago

I made this and served it over mini gnocchi and it was so so flavorful! Loved this chickpea version!

Jennifer

1 year ago

This was amazing! I didn’t have vegan sour cream, so it probably wasn’t as creamy, but still very tasty. Will be making this one again and again!

Author

munchmealsbyjanet1

Hi Vanessa! This will keep around 4 days in the fridge.

luna

9 months ago

this is so delicious & easy to make!! this is going to become a staple for me ! thank you for sharing

Author

munchmealsbyjanet1

8 months ago

Reply to luna

That’s awesome, Luna! Thanks so much for the feedback. So happy you enjoy it!

Rose

8 months ago

I made this today and it was so good. I will definitely be making this again. I added some frozen chopped spinach like someone suggested and turned out 😋. I can’t wait to try more of your recipes.

Author

munchmealsbyjanet1

8 months ago

Reply to Rose

Thanks so much Rose, that’s great to hear! Sounds wonderful with the frozen chopped spinach too 🙂

June

7 months ago

This was great! I didn’t have crushed tomatoes so I used marinara sauce instead. Delicious. I’ll make this again for sure.

Author

munchmealsbyjanet1

6 months ago

Reply to June

That sounds amazing, June! So happy to hear that you enjoyed the Chickpea Paprikash 🙂

Elizabeth

6 months ago

I decided to use smoked paprika and that was a mistake, too strong of a flavor in the dish! I am sure it would be delicious if I stuck to sweet paprika!

Author

munchmealsbyjanet1

4 months ago

Reply to Elizabeth

Agree, Elizabeth! If using smoked paprika, I would cut the amount down to 1-2 tsp to taste.

Jess

6 months ago

This was really good!!! I did not use vegan dairy ingredients (I’m vegetarian) and used cream cheese instead of sour cream because i realized i was out in the midst of making it but it was fine. I wished i did not add the red pepper flakes though … ended up too spicy for my taste, just in case you’re not a spice person keep that in mind! My toddler actually liked it though even though it was spicy! I did not include the chick peas in the portion i gave her though (choking hazard). Please let us know if this could be made in a slow cooker

Last edited 6 months ago by Jess

Author

munchmealsbyjanet1

4 months ago

Reply to Jess

That’s great, Jess! I am so glad you could modify it! I haven’t tried this in a slow cooker yet.

Mikayla

5 months ago

This was so good!
I only had dried parsley and normal paprika, but this was still amazing.
Since I’m only cooking for myself, I had the leftovers to eat for the next couple of days and I swear it got better and better!

Author

munchmealsbyjanet1

4 months ago

Reply to Mikayla

Amazing! Thank you Mikayla!!

Lisa P

5 months ago

We loved this! I used rotini pasta since that’s all I had on hand. I also stirred in about two cups of baby spinach before serving. So delicious. Next time I think I will add some mushrooms too.

Author

munchmealsbyjanet1

4 months ago

Reply to Lisa P

That sounds perfect! So glad you like it, Lisa!

Jojo

4 months ago

This was absolutely sublime. My husband and I loved it! Thank you 🤗

Author

munchmealsbyjanet1

4 months ago

Reply to Jojo

That’s wonderful, Jojo! Thanks so much!!

Dawn

3 months ago

Wow, this was delicious! I had only smoked paprika, but it worked. Thank you for sharing!

Author

munchmealsbyjanet1

2 months ago

Reply to Dawn

That’s so great, Dawn! Thanks so much for letting me know.

Jessica

2 months ago

Why do the chickpeas look like they’re cooked separate from the sauce that’s not what the recipe states? ! I want to make it as pictured? 🙂

Author

munchmealsbyjanet1

2 months ago

Reply to Jessica

Hi Jessica, thanks for your comment! For purposes of the photo, some chickpeas were cooked separately so it would be easy to see them, but either way works!

Chickpea Paprikash - Munchmeals by Janet (2024)

Tips for Making this Chickpea Paprikash

Other Delicious Chickpea Recipes