Paprika chicken is an ageless classic that regularly appears on a plate in many households. How about giving the vegan version a chance? We replaced the chicken with chickpeas and softened the taste with coconut milk instead of cream. The result is a delicious dish made only from plant-based ingredients, which you will have ready in 20 minutes. We served the creamy sauce with rice, or you can try it with pasta. And if you opt for the legume pasta, you can increase the proportion of protein in the meal.
Ingredients:
- 480 g cooked chickpeas (you can use ready-to-eat chickpeas)
- 200 ml vegetable broth
- 200 ml coconut milk
- 1 big onion
- 1 and ½ tbsp paprika powder
- 1 tbsp oil
- salt to taste
- chilli powder to taste
- ground black pepper to taste
Ingredients for the side dish:
- 320 g rice (raw weight)
- fresh coriander or basil
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Directions:
Prepare a pot, add oil and heat it. Then add the finely chopped onion. Fry until translucent, and then sprinkle with paprika powder. Fry together briefly. If you roast longer, paprika might become bitter. Then add half (about 240 g) of chickpeas and vegetable broth. Put the lid on the pot and let it cook for about 10 minutes. Blend the whole mixture thoroughly with an immersion mixer. Let it boil a bit more, and add coconut milk with the remaining chickpeas. Add salt, pepper, chilli or other favourite spices to taste. Let them warm up together until well combined.
You can serve the chickpea paprikash with any side dish. However, we bet on classics such as rice.
Nutritional values | 1 serving including rice (4 servings in total) |
|---|---|
| Energy value | 593 kcal |
| Protein | 16 g |
| Cabrohydrates | 98 g |
| Fats | 13 g |
| Fibre | 10 g |
Before serving, don’t forget to decorate the plate with your favourite herbs. Coriander and parsley go perfectly with chickpeas.
Feel free to share your creations with us on social media and tag #gymbeamcom.