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!
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!
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.
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
Chickpea, Mushroom & Spinach Curry
Apple & Chickpea Salad with Vegan Honey Mustard Dressing
Roasted Potato & Chickpea Quinoa Bowl
Chickpea & Orzo Vegetable Soup
Chickpea Paprikash
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.
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.
Thank you Mara! So awesome.
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.
That’s fantastic! I’m so glad to hear. And that you’re making it your own!
I made this and served it over mini gnocchi and it was so so flavorful! Loved this chickpea version!
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!
That’s fantastic, Jennifer! So glad you enjoyed.
That was sooooooooo good!! Loving this dish and will make it definitely again. Even my husband loves it and he’s really not good at trying new recipes but this one’s got all he loves: pasta, tomato sauce, chickpeas, and it’s hot ( I used a little more chili :))
It was really easy to make and it’s the perfect weeknight dinner! Thank you so much for the recipe 🙂
So glad to hear this!! I love the combination of the chickpeas too with this pasta. Thanks so much!!
If I were to use almond yogurt instead of sour cream how would that change things?
I think that would work well!
This was delicious! Even my picky 7 year old said it was amazing!
Super happy to hear that! That’s awesome! Thank you 🙂
This looks so good! What a great lunch meal prep for the week!
Thanks Suzanne! It’s a yummy one!
Thanks for sharing! Does it keep long?
Hi Vanessa! This will keep around 4 days in the fridge.
this is so delicious & easy to make!! this is going to become a staple for me ! thank you for sharing
That’s awesome, Luna! Thanks so much for the feedback. So happy you enjoy it!
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.
Thanks so much Rose, that’s great to hear! Sounds wonderful with the frozen chopped spinach too 🙂
This was great! I didn’t have crushed tomatoes so I used marinara sauce instead. Delicious. I’ll make this again for sure.
That sounds amazing, June! So happy to hear that you enjoyed the Chickpea Paprikash 🙂
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!
Agree, Elizabeth! If using smoked paprika, I would cut the amount down to 1-2 tsp to taste.
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
That’s great, Jess! I am so glad you could modify it! I haven’t tried this in a slow cooker yet.
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!
Amazing! Thank you Mikayla!!
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.
That sounds perfect! So glad you like it, Lisa!
This was absolutely sublime. My husband and I loved it! Thank you 🤗
That’s wonderful, Jojo! Thanks so much!!
Wow, this was delicious! I had only smoked paprika, but it worked. Thank you for sharing!
That’s so great, Dawn! Thanks so much for letting me know.
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? 🙂
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!
This was so good! I used regular paprika and dairy sour cream because that’s what we already had on hand. Will def make again and can’t wait to try it as written.
That’s so great! Thank you for letting me know!
This was great and a very unique dish! Needed a little more balance after I made it, so I added about 1/2 tsp of cinnamon which helped tremendously
Love that idea! Thank you!
This is delicious!! My family asked, “when can we have it again?”, right after finishing 😋
Wow I am so happy to hear that, thank you! 🙂
I made this with beef broth and nonfat greek yogurt as substitutes and it turned out wonderfully. I also only had freeze dried parsley and fire roasted crushed tomatoes on hand. Will absolutely make again.
Fantastic! Love to hear that you enjoyed it!
This looks so good! What a great combination of flavors!
Thanks for sharing! Can you freeze it?