Chickpea Paprikash
A warm and comforting stew that combines chickpeas with a delightful blend of spices, perfect for weeknight dinners or casual gatherings.
Ingrédients
Main Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon paprika use a good quality sweet paprika for best flavor
- 1 teaspoon cumin for enhanced taste
- 1 can diced tomatoes (14 oz) for a rich base
- 1 cup vegetable broth to add depth
- 2 tablespoons olive oil for sautéing
- to taste salt
- to taste pepper
Instructions
Preparation
- Start by gathering all your ingredients. Chop the onion and mince the garlic.
Cooking the Base
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently until the onion becomes soft and translucent, about 5 minutes.
Add Spices
- Stir in the paprika and cumin, cooking for another minute to release the aromatic flavors.
Incorporate Chickpeas
- Add the drained chickpeas to the pot along with the diced tomatoes. Stir everything well, ensuring the chickpeas are nicely coated in the spice mixture.
Pour in Vegetable Broth
- Slowly add the vegetable broth into the pot to create a stewy consistency.
Cook
- Bring the mixture to a boil, then reduce the heat to a simmer and let it simmer uncovered for 20 minutes.
Season and Serve
- Season with salt and pepper to taste, then serve hot over rice or alongside crusty bread.
Notes
Chickpea Paprikash stores well in the fridge for 3 to 5 days. It can be frozen for up to 3 months. This dish can be customized with various vegetables or adjusted for dietary needs.