Creamy Chickpea Paprikash
- 35 min
- β β¬2.40
- 2 servings
- Easy
Main ingredients: chickpeas, red sweet pepper, button mushrooms, and onion. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- stove
Prepare
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
Wipe button mushrooms clean
Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices. Drain chickpeas in a sieve, rinse and drain thoroughly.
Heat rapeseed oil in a large pot
Heat rapeseed oil in a large pot over medium heat. Add onion and fry for 5 minutes, stirring regularly, until softened and lightly browned.
Add button mushrooms and red sweet pepper
Add button mushrooms and red sweet pepper to the same pot and stir-fry for 7 minutes until cooked through.
Lower the heat
Lower the heat. Add sweet paprika and smoked paprika and stir for just 30 seconds until fragrant, taking care not to let anything darken.
Add tomato passata and chickpeas
Add tomato passata and chickpeas to the pot and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 12 minutes until the firm ingredients are tender, stirring occasionally. Take the pot off the heat.
Gently stir in unsweetened soy yogurt alternative
Gently stir in unsweetened soy yogurt alternative and do not boil again. Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the chickpeas
Divide the finished chickpeas, red sweet pepper, button mushrooms and onion evenly between the servings and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/creamy-chickpea-paprikash
