This easy light creamy paprika stew is loaded with delicious vegetables and flavours. It was inspired from the traditional Hungarian chicken paprikash dish. It only takes 30-minutes which makes a perfect weekday meal!
The traditional Hungarian Paprikash dish normally doesn’t have very many vegetables, although some recipes do include green peppers, which we don’t commonly add to our dish. We will add a whole tomato, small slice of Hot Hungarian pepper to create a little heat to the dish and sometimes mushrooms for that earthy flavour.
This meatless recipe I focused on a vegan variation by including only vegetables and yet still create similar flavours as you would find in the original dish. The sauce is so delicious and feel free to add colour peppers, spinach or kale. It can be easily made as a vegan dish, by only substituting the Greek yogurt for a vegan option, such soy, almond or cashew base yogurt.
LIST OF INGREDIENTS AND SUBSTITUTIONS FOR THIS RECIPE
Seasonings: the same seasonings are added to this recipe as you would for the chicken paprikas recipe which includes sweet and hot paprika is option and black pepper.
Vegetables: the mushrooms adds a depth of earthy flavour to this dish, onions, colour peppers, zucchini, and tomatoes. They all add their own distinct flavours and colours. Other options are spinach, kale, broccoli or asparagus.
Protein: I thought chickpeas were the best choice for this recipe since adds texture and a mild flavour
Stock: I recommend using a vegetable stock
Creaminess: I wanted to use the yogurt rather then sour cream to reduce the heaviness for this dish; substitute the yogurt for vegan base yogurt such as almond, cashew or soy yogurt. Keep in mind coconut yogurt may change the flavour of this dish.
Starch: to keep this dish gluten-free add tapioca starch instead of flour
Fresh herbs: love adding fresh herbs, especially parsley and dill to balance the flavours and adding freshness to the dish
HOW TO MAKE THIS DELICIOUS RECIPE
Warm oil in a medium size skillet, add onion and sauté until transparent. Add garlic and sauté for about 1 minute. Stir in paprika and black pepper and mix with the onions and garlic. (add hot paprika if using)
Add mushrooms and stir to coat with the spices. Saute the mushrooms until cooked and golden in colour. Add the coloured peppers, tomato and vegetable stock. Season with salt and cover and simmer slowly for approximately 10-12 minutes, and then add zucchini halfway through, so last 5-7 minutes, stirring occasionally.
Combine yogurt and starch/flour in a small bowl and add some of the sauce from the skillet and mix well. Turn up the heat to a light boil, and using a wire whisk, slowly add the yogurt mixture to the skillet and whisk until all of the mixture is added and the sauce has a smooth consistency. Remove from heat. By adding some of the sauce to the yogurt mixture to help to prevent the sauce from separating.
Serve with rice, pasta, dumplings or on its own and garnishing with fresh dill and parsley.
This recipe was created when I learned that some people were asking, how can I make that delicious Chicken Paprikash dish without adding any meat. Whether it’s a vegetable or vegan dish, you can still create a dish with similar flavours. Whenever you add meat to it did, it gives it depth and gamey flavour.
If like this recipe and are not vegan, try my other Hungarian paprika dishes:
FAQ
Can I add other types of beans into this recipe? Yes, you can, keeping in mind which ones that won’t change the original flavour of this dish. Some good suggestions are cannellini, pinto, black beans and navy beans. My favourite for this recipe is chickpeas or a white bean.
What other choices do I have to serve this dish with other then the homemade dumplings? You can eat this dish with brown, basmati, long grain or white rice or couscous or quinoa are other options.
Vegetable Chickpea Paprikash Stew
Equipment
Ingredients
- 4 tbsp organic vegetable oil (safflower, canola)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tbsp Hungarian sweet paprika
- 1/4 tsp Hungarian hot paprika (optional)
- 1/2 tsp black pepper
- 8 oz (225 g.) cremini mushrooms, sliced
- 1/2 red pepper, roughly diced
- 1 whole roma tomato, cut in quarter
- 1-14 oz can chickpeas, drained and rinsed
- 1 cup vegetable stock
- 1 zucchini, quartered
- 1 tsp Himalayan salt
- 1/2 cup Greek yogurt (optional vegan yogurt)
- 1 tbsp flour/tapioca starch
- 2 tbsp fresh dill plus extra for garnishing
Instructions
- Warm oil in a medium size skillet, add onion and sauté until transparent. Add garlic and sauté for about 1 minute. Stir in paprika and black pepper and mix with the onions and garlic. (add hot paprika if using)
- Add mushrooms and stir to coat with the spices. Saute the mushrooms until cooked and golden in colour. Add the coloured peppers, tomato and vegetable stock. Season with salt and cover and simmer slowly for approximately 10-12 minutes, and then add zucchini halfway through, so last 5-7 minutes, stirring occasionally.
- Combine yogurt and starch/flour in a small bowl and add some of the sauce from the skillet and mix well. Turn up the heat to a light boil, and using a wire whisk, slowly add the yogurt mixture to the skillet and whisk until all of the mixture is added and the sauce has a smooth consistency. Remove from heat. By adding some of the sauce to the yogurt mixture to help to prevent the sauce from separating.
- Serve with rice, pasta, dumplings or on its own and garnishing with fresh dill and parsley.
