Creamy Chickpea Paprikash

35 min
≈ €2.40
2 servings
Easy

chickpeas, red sweet pepper, and button mushrooms: a straightforward vegan combination for an everyday dinner.

Calories452.9 kcal

Protein21.5 g

Fat16.7 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

soy

Equipment

stove

Prepare

1

Peel and halve onion

Peel and halve onion, then finely dice. Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces.

Cook

2

Prepare button mushrooms

Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices. Drain chickpeas in a sieve, rinse and drain thoroughly.

3

Heat rapeseed oil in a large pot over medium heat

Heat rapeseed oil in a large pot over medium heat. Add onion and fry for 5 minutes, stirring regularly, until softened and lightly browned.

4

Add button mushrooms

Add button mushrooms, red sweet pepper to the same pot and fry for 7 minutes, stirring, until cooked through.

5

Lower the heat

Lower the heat; Add sweet paprika, smoked paprika and stir for just 30 seconds until fragrant; do not let it darken Add tomato passata.

6

Chickpeas to the pot and stir well

Chickpeas to the pot and stir well. Bring to the boil, then cover and simmer gently for 12 minutes until the firm ingredients are tender.

7

Stirring occasionally

Stirring occasionally; Take the pot off the heat Gently stir in unsweetened soy yogurt alternative and do not boil again.

8

Season with iodised salt

Season with iodised salt, black pepper now and mix thoroughly before serving.

Finish

9

Divide the finished chickpeas

Divide the finished chickpeas, red sweet pepper, button mushrooms, onion evenly between the servings and serve immediately.

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