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 🙂