Vegetarian Chickpea Paprikash
This Vegetarian Chickpea Paprikash incorporates all of the flavours of the traditional Serbian dish, but with a little twist. The chunky potatoes, carrots, onions and the mix of sweet and smoked paprika flavours are the core ingredients of this recipe. But, with one new adaptation – chickpeas. If you love a delicious homemade, comforting but also healthy meal, then try this recipe.
A family favourite
Just in case you need a helping hand, this dish is pronounced pa-prikash. In Serbia, paprika is the name of the red vegetable, not quit the Hungarian spice that this dish is often associated with.
I was raised on the Serbian version of paprikash – made with the paprika seasonings, tomatoes, chunky potatoes, carrots and chicken. Often, paprikash was served on top of boiled pasta or mashed potatoes, it was sooo delicious and I still love it! But this recipe is my take on this traditional meal, making it essentially a meat alternative. I only wish that I could get my hands on the authentic Hungarian paprika spice, then this dish would transport me to another realm. If you happen to come across the Hungarian-style paprika, use it! But for now, mixing up smoked and sweet paprika gives this recipe that extra kick of flavour. It is what Paprikash is all about – the peppers.
Okay … and maybe the chunky potatoes.
While it may be tricky to pronounce, it is easy to make. Basically it goes just like many soups or stews. Sauté the onions and peppers in some olive oil and a pinch of salt. Let the aroma of the bell pepper come through. Once everything has softened, add the chopped potatoes and carrots, chickpeas and give everything a stir. Then, add the vegetable broth, Italian crushed tomatoes, sundried tomato pesto, bay leaves, grounded sweet paprika, grounded smoked paprika, and parsley. Add the salt and pepper to taste and let this all cook nicely on a medium heat with the lid closed half way. Cook for 35-45 minutes while stirring occasionally. Nothing should become stuck or burnt to the bottom of the pot. Stirring the Paprikash often is important.
Add more … if you want
This Paprikash dish can be eaten on its own. Think of it as a cozy veggie and chickpea soup, filled with those paprika flavours. However, you can also boil pasta or make mashed potatoes. Serve a big ladle of the Vegetarian Chickpea Paprikash over the pasta or mashed potatoes and enjoy it as a delicious comforting meal.. This option is great for families. If I had to choose, I would have paprikash over mashed potatoes every time.
Looking for something else? Maybe try:
If you make this Vegetarian Chickpea Paprikash be sure to leave a comment. Let me know how you like this recipe and leave a rating. You can also tag me over on Instagram with a picture of your homemade Paprikash, I would love to see and hear from you! If you have a moment, please give this recipe a rating.
|1tbsp olive oil|
|2 yellow onions, chopped|
|1 red bell pepper, sliced lengthwise|
|4 large potatoes, chopped into chunks|
|3 large carrots, chopped into chunks|
|1.5L veggie stock|
|1can Italian crushed tomatoes|
|2tsp sundried tomato pesto|
|1tsp ground, sweet paprika|
|1tsp ground, smoked paprika|
|4 bay leaves|
|1tsp dried parsley|