This Chickpea Paprikash is a cozy, comforting spin on the traditional Hungarian Chicken Paprikash. Made with hearty chickpeas, pasta, and a rich paprika-spiced sauce, this vegan version delivers all the flavor and nostalgia in a plant-based package.
Whether you’re familiar with the original or just love warm, saucy meals, this one’s bound to become a weeknight favorite. Best part? It comes together in just 30 minutes—perfect for busy nights and lazy weekends alike!
Why You’ll Love This Recipe
- Creamy and satisfying: The sauce is rich and velvety, yet totally dairy-free.
- Quick and easy: Ready in 30 minutes with simple pantry staples.
- Plant-based comfort: Chickpeas make a fantastic meat-free protein swap.
- Full of flavor: Paprika, garlic, and tomato bring bold, Hungarian-inspired taste.
This dish also holds a special place in my heart—it’s inspired by my grandmother’s heritage. I grew up loving the traditional Chicken Paprikash, and this chickpea version captures that same soulful flavor while staying completely vegan.
Ingredients You’ll Need
- Pasta – Use your favorite short pasta like rotini, penne, or shells.
- Chickpeas – Canned chickpeas are easy and protein-rich.
- Sweet Hungarian Paprika – Key to that signature flavor! If unavailable, use regular sweet paprika.
- Onion, garlic powder, tomato paste – For deep, savory base notes.
- Crushed tomatoes & vegetable broth – Create the sauce body.
- Vegan sour cream – Adds that creamy, tangy finish.
- Vegan butter & olive oil – Adds richness and depth.
- Red chili flakes (optional) – For a little kick.
- Fresh parsley – For brightness and color.
How to Make Chickpea Paprikash
- Cook the pasta: Boil in salted water until al dente. Drain and toss with butter and parsley in a large bowl.
- Sauté the onions: In a large skillet, heat olive oil and butter over medium heat. Add chopped onions, salt, and pepper. Cook for about 5 minutes.
- Build the flavor: Stir in tomato paste and garlic powder. Cook for 3 more minutes. Add paprika and chickpeas, followed by the flour.
- Simmer the sauce: Slowly add vegetable broth, then crushed tomatoes, vegan sour cream, and chili flakes if using. Stir to combine and simmer gently for 4–5 minutes. Avoid boiling.
- Combine and serve: Add the cooked pasta to the skillet, stir everything together, and serve warm.
Recipe Tips & Variations
- Use authentic Hungarian sweet paprika for the best flavor.
- Don’t skip the vegan sour cream—it gives the sauce its signature creaminess.
- Add sautéed mushrooms or spinach for extra veggies.
- Want it gluten-free? Use gluten-free pasta and flour.
More Chickpea Favorites
- Chickpea, Mushroom & Spinach Curry
- Roasted Potato & Chickpea Quinoa Bowl
- Orzo with Roasted Chickpeas
- Chickpea & Orzo Vegetable Soup
- Apple & Chickpea Salad with Vegan Honey Mustard Dressing
This Chickpea Paprikash is nostalgic, comforting, and completely satisfying. Whether you grew up on paprikash or are discovering it for the first time, this plant-based twist is sure to earn a spot in your dinner rotation.