Vegan Chickpea Paprikash with Spaetzle
Super easy and healthy paprikash with chickpeas and vegan spaetzle! Quick and delicious!
Super easy and healthy paprikash with chickpeas and vegan spaetzle! Quick and delicious!
- salt and pepper to taste
- 3 cloves garlic chopped
- 1 1/2 c. water
- 1 tsp. salt
- 1 tsp. olive oil
- 1/2 tsp. nutmeg
- 2 c. all purpose flour
- 1 c. vegetable broth
- 2 15oz. cans(about 30 oz.) chickpeas drained
- 1/2 an onion chopped(i used a vidalia)
- 2 tbsp. paprika
- 3 tbsp. all purpose flour
- 1 c. crushed tomatoes canned
- 1/2 c. full fat coconut milk
- Carbohydrate 1.38609916666667 g
- Cholesterol 0 mg
- Fat 0.400395832883333 g
- Fiber 0.140366660992304 g
- Protein 0.256385 g
- Saturated Fat 0.113670833271197 g
- Serving Size 1 1 Serving (5g)
- Sodium 19.125851562491 mg
- Sugar 1.24573250567436 g
- Trans Fat 0.0320020833211474 g
- Calories 10 calories
Step-by-step
- Start to boil a pot of water for the spaetzle if you are making it.
- Now heat a large cast iron skillet or non-stick pan on medium-high.
- Then add the olive oil, onions, and garlic. Saute for a few minutes until the onion becomes translucent, reducing heat as needed.
- Then add the chickpeas, and saute for a minute.
- Then add the flour, and toss to coat the chickpeas.
- Now add the paprika, veggie broth, crushed tomatoes, and coconut milk.
- Season with a few pinches of salt and pepper.
- Reduce heat to low, and simmer until it thickens a bit and the flavors have developed. About 10 minutes or so. Stirring occasionally.
- Taste and adjust seasoning.
- While the paprikash is simmering, make the spaetzle.
- In a medium-sized mixing bowl, combine all the ingredients for the spaetzle and stir to combine. Make sure the mixture is fully combined.
- Once the water starts to boil, place or hold a colander over the water, and pour a little of the spaetzle mixture into the colander.
- Then press through the colander until little dumplings drop into the water.
- Repeat with all of the spaetzle mixture.
- Boil until the spaetzles float. It only takes a minute or two. Then scoop out or drain.
- Once the paprikash and spaetzle are both done, either toss the spaetzle into the pan with the paprikash, or place the spaetzle into a bowl and top with the paprikash!
A Weeknight Wonder: My Speedy Vegan Chickpea Paprikash
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending cycle of laundry, the last thing I often want is to spend hours slaving away in the kitchen. But I also know how important it is to nourish my family with wholesome food, packed with flavor and nutrients. That's where this recipe comes in – my go-to Vegan Chickpea Paprikash with Spaetzle. It’s quick, easy, and so incredibly satisfying; a true weeknight savior!
The beauty of this dish lies in its simplicity. It requires minimal prep time and uses pantry staples that I always have on hand. The rich, smoky paprika flavor is a star, complemented beautifully by the tender chickpeas and fluffy spaetzle. It’s hearty enough to satisfy even the hungriest family members, and the vibrant color makes it feel special, even if it's just a Tuesday night dinner. I often double the recipe because leftovers are just as delicious the next day, perfect for a quick lunch or dinner on the go. It reheats beautifully, retaining its delightful flavor and texture.
The recipe itself is incredibly adaptable. Feel free to experiment with different vegetables. Adding diced bell peppers, carrots, or zucchini would bring an extra layer of color and texture. If you’re not a fan of spaetzle, you can easily substitute other types of pasta, like egg noodles or even rice. The versatility of this dish makes it a perfect blank canvas for your culinary creativity. I've even been known to throw in some sauteed mushrooms for an earthier flavor profile.
What I love most about this paprikash is its inherent wholesomeness. It’s naturally vegan, providing a good source of plant-based protein and fiber. The chickpeas add a creamy texture and satisfying heft, while the paprika delivers a powerful antioxidant punch. It’s a guilt-free indulgence that nourishes my body and satisfies my soul. This recipe has become a staple in our weekly meal rotation, and I’m confident it’ll quickly become a favorite in your home too. It’s a testament to the idea that healthy and delicious don’t have to be mutually exclusive. Even on the busiest of days, you can create a flavorful and satisfying meal without spending hours in the kitchen.
Beyond the Recipe: This paprikash is more than just a meal; it's a moment of calm amidst the chaos of daily life. The simple act of chopping vegetables, the fragrant spices filling the air, the comforting warmth of the simmering paprikash – these small rituals create a sense of peace and connection in my otherwise hectic schedule. It's a reminder to slow down, appreciate the simple things, and nourish myself and my family with love and good food.
Serving Suggestions: For an extra touch of elegance, serve this paprikash with a side of crusty bread for dipping into the flavorful sauce. A simple green salad provides a refreshing contrast to the rich flavors of the dish. And if you're feeling adventurous, a dollop of vegan sour cream or cashew cream adds a delightful tanginess.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Make it Your Own: Don't be afraid to experiment! Add different vegetables, spices, or herbs to customize the paprikash to your liking. The possibilities are endless.
So, next time you're searching for a quick, easy, and unbelievably delicious vegan meal, give this Chickpea Paprikash a try. It's a recipe that’s sure to become a cherished staple in your kitchen, just as it has in mine. Enjoy!
