Bite My Kitchen by Gordana

Vegetarian Chickpea Paprikash

15 minutes

easy

6 servings

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.

Making Paprikas

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:

Butter Bean Casserole

Homemade Tomato Soup

Serbian Inspired Stuffed Peppers

Lastly

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.

Reviews

Ingredients:

Adjust Servings
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
1can chickpeas
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

Directions

1.
Paprikash
In a deep pot, heat up olive oil over medium heat. Add the chopped onions and sauté for a few minutes. Add the chopped red bell pepper and sauté until the pepper has begun to soften. Next, add the chopped potatoes, carrots and chickpeas. Give this a good stir.
Pour over the 1.5 L of vegetable stock, one can of crushed tomatoes and the sundried tomato pest. Stir well. Next add the bay leaves, grounded sweet paprika, grounded smoked paprika, parsley, salt & pepper.
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2.
To cook
Cook on medium heat for 35 - 45 minutes, with the lid closed half way. This leaves some of the moisture to circulate, The potatoes should be cooked through and the paprikash should remain in a soup-like consistency. Add small amounts of hot water if necessary.
Serve warm on its own, over boiled pasta or mashed potatoes.
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