Chickpea Paprikash
A comforting and plant-based dish featuring protein-rich chickpeas, vibrant vegetables, and a smoky paprika sauce. Perfect for weeknight meals and meal prep.
Ingredients
Main Ingredients
- 2 cups chickpeas (canned or cooked)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color you fancy), chopped
- 2 tablespoons paprika (smoked for extra goodness)
- 1 teaspoon cumin
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish) Because we’re fancy like that.
Instructions
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Once shimmering, toss in the diced onion and sauté until they’re translucent (about 5 minutes).
- Add the minced garlic and chopped bell pepper to the mix. Sauté until the bell pepper softens up a bit—about another 3 minutes.
- Sprinkle in the smoked paprika and cumin, stirring for about a minute.
- Pour in the diced tomatoes with their juices and the vegetable broth. Bring this delightful medley to a simmer.
- Add in your chickpeas, season with salt and pepper, and let everything bubble away for about 15-20 minutes.
- Once your Chickpea Paprikash has thickened to your liking, taste, and adjust any seasonings as needed. Serve hot, garnished with fresh parsley!
Notes
This dish makes for excellent leftovers. Store in the fridge for up to 3 days, and when ready to enjoy, simply heat it up on the stove. Can be frozen for up to 3 months.