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A vibrant bowl of Chickpea Paprikash garnished with fresh herbs.

Chickpea Paprikash: Creamy Paprika-Infused Weeknight Stew

Chickpea Paprikash is a rich, paprika-forward vegetarian stew featuring tender chickpeas in a creamy, savory sauce, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Eastern European, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Chickpeas (canned), drained and rinsed Use cooked chickpeas for convenience; substitute with 1.5 cups cooked dried chickpeas.
  • 1 Onion, chopped Yellow or white onion works; red onion adds a milder, sweeter note.
  • 2 cloves Garlic, minced Increase to 3 for a bolder garlic profile; use roasted garlic for sweetness.
  • 1 Bell pepper, sliced Red peppers add sweetness; green peppers create a slightly vegetal balance.
  • 2 tablespoons Paprika Use sweet or smoked paprika; see substitutions below for flavor changes.
  • 1 cup Vegetable broth Low-sodium broth prevents oversalting; water can be used in a pinch.
  • 1 cup Coconut milk or cashew cream Coconut milk adds subtle coconut notes; cashew cream stays neutral and silky.
  • To taste Salt and pepper Season gradually and adjust after simmering for best results.
  • For sautéing Olive oil Use neutral oil for higher heat; olive oil adds fruitier aromatics.

Method
 

Preparation
  1. Heat olive oil in a pan over medium heat.
  2. Add the chopped onion and garlic, and sauté until soft.
Cooking
  1. Add the sliced bell pepper and paprika, and cook for another 5 minutes.
  2. Stir in the chickpeas and vegetable broth, and bring to a simmer.
  3. Reduce the heat and add the coconut milk or cashew cream.
  4. Season with salt and pepper to taste.
  5. Cook for another 10 minutes until heated through.
  6. Serve hot with rice or bread.

Notes

Bloom the paprika by toasting it briefly with the bell pepper; this releases its oils and intensifies color and aroma. Use low-sodium vegetable broth to control salt level, then adjust seasoning at the end for a balanced finish. Rinse canned chickpeas well to remove excess sodium and any canning liquid that can mute flavor. Choose full-fat coconut milk or a thick cashew cream to achieve a silky mouthfeel that clings to the chickpeas. Simmer gently after adding the cream to prevent separation and to concentrate flavors without curdling.