Chickpea Paprikash (Paprika)

Note: I learned how to make chicken paprikash before I was vegan from a Hungarian woman.  This is my adaptation of that.  This dish is delicious!  I was amazed with how good it tasted.


Serves 6

Ingredients: 

3 cups cooked chickpeas, rinsed and drained
1 can of diced tomatoes
5 cups of chopped kale (I use curly)
1 large onions diced
2 cloves garlic minced
3 large Hungarian light green pepper diced (see note below)
2 tablespoons paprika
1 teaspoon oregano
1/2 teaspoon spicy Hungarian paprika (optional) 
 2 tablespoons flour
1 teaspoon lime juice
3 cups no-chicken broth or vegetable broth
Sour Kream (optional)


Note - Hungarian peppers are hard to find.  They look similar to a banana pepper, but the taste is very different.  I like to only use organic peppers, so I usually just go with regular green peppers.  They don't give the same Hungarian taste, but they aren't full of pesticides either.

Optional Ingredients - You will serve the chickpeas over one or more of the following:

4 large sweet potatoes, baked (my favorite!)
6 medium red, white or yellow potatoes, baked
4 cups of rice, cooked
1 pound of pasta, cooked
chives for garnish

Directions:

    1. Heat a large non-stick pan to medium heat.  With about 1/4 cup of water, saute the peppers, onions and garlic until softened, about 5 minutes.
    2. Add the chickpeas, tomatoes, spices and broth. Cover and cook for about 20 minutes.
    3. Add the kale and cook for another 5-10 minutes.
    4. In a bowl or measuring cup, mix the flour with 1/2 cup of water.  Slowly pour the mixture in with the chickpeas.  This will thicken the sauce.
    5. Add the lime juice.
    6. Serve over potatoes, rice or pasta and add a dollop of sour kream to the top. Sprinkle the whole dish with fresh or dried chives.

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