Vegetable Chickpea Paprikash Stew

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Vegetable Chickpea Paprikash Stew

This version of Hungarian inspired chicken paprikash has all of the flavours but without the chicken. Simple recipe that is loaded with vegetables and chickpeas to make this dish hearty and healthy.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Hungarian

Servings:

Calories: 277kcal

Author: Rose

Equipment

large skillet

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.

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