Easy Chickpea Paprikash in 20 Minutes
Easy Chickpea Paprikash is a 20-minute, creamy, and comforting meal that’s perfect for busy weeknights. After making this many times, I’ve perfected the balance of spices for a rich, paprika-infused flavor. The creamy texture is irresistible, and it’s ready in no time. Try it with my Lebanese Hashweh Recipe for a complete meal. If you love recipes like this, you’ll also enjoy Lebanese Hashweh Recipe and Easy Three Bean Salad.
Why This Easy Chickpea Paprikash in 20 Minutes Is Pure Comfort
- Ready in just 20 minutes
- Creamy texture with a rich paprika flavor
- Perfect for busy weeknights or meal prepping
- A healthier alternative to traditional paprikash
What You'll Need for Easy Chickpea Paprikash in 20 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tbsp paprika (smoked or regular)
- 1 tsp tomato paste
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup vegetable broth
- Optional: Chopped fresh parsley
- Optional: Crumbled feta cheese
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Chickpeas: Canned or cooked from scratch
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Smooths the texture perfectly → See on Amazon
- Cast Iron Skillet — Even heat distribution for cooking → See on Amazon
How to Make Easy Chickpea Paprikash in 20 Minutes
- Step 1: Sauté onion, garlic, and bell pepper in a pan until softened.
- Step 2: Add chickpeas, paprika, tomato paste, thyme, salt, and pepper. Cook for 2 minutes.
- Step 3: Pour in vegetable broth, bring to a simmer, then blend until smooth.
- Step 4: Serve hot with your choice of toppings.
Cook's Tips for Perfect Easy Chickpea Paprikash in 20 Minutes
- Common mistake and fix: Don't overcook the chickpeas to prevent them from becoming too mushy. If they're already soft, add them after blending the other ingredients.
- Pro tip: For a smoother texture, use an immersion blender to blend the chickpeas directly in the pan.
- Pro tip: Add a splash of lemon juice for a refreshing tanginess.
Storing & Reheating Easy Chickpea Paprikash in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare the ingredients ahead of time to save even more time.
Freezing Easy Chickpea Paprikash in 20 Minutes
Freeze for up to 3 months. Thaw overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper.
- Best substitution: Use canned white beans instead of chickpeas for a similar texture.
- Make-ahead: Prepare the ingredients ahead of time to save even more time.
- Scaling: Double the ingredients to serve 4-6 people.
- Troubleshooting: If the chickpeas are too thick, add more vegetable broth to reach your desired consistency.
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Easy Chickpea Paprikash in 20 Minutes
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
Seasonings
- 2 tbsp paprika (smoked or regular)
- 1 tsp tomato paste
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup vegetable broth
Optional Toppings
- Chopped fresh parsley
- Crumbled feta cheese
- Lemon wedges
Instructions
- Step 1: Sauté onion, garlic, and bell pepper in a pan until softened.
- Step 2: Add chickpeas, paprika, tomato paste, thyme, salt, and pepper. Cook for 2 minutes.
- Step 3: Pour in vegetable broth, bring to a simmer, then blend until smooth.
- Step 4: Serve hot with your choice of toppings.
Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper.
- Best substitution: Use canned white beans instead of chickpeas for a similar texture.
- Make-ahead: Prepare the ingredients ahead of time to save even more time.
- Scaling: Double the ingredients to serve 4-6 people.
- Troubleshooting: If the chickpeas are too thick, add more vegetable broth to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare the ingredients ahead of time to save even more time.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 7g
- Carbs: 50g
- Fiber: 12g
- Sugar: 6g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chickpea Paprikash in 20 Minutes FAQs
Yes, prepare the ingredients ahead of time to save even more time. Store them separately in the fridge until ready to cook.
Overcooking can cause chickpeas to become mushy. To prevent this, add them after blending the other ingredients or use canned chickpeas that are already cooked.
Yes, combine all ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
Yes, this recipe is naturally gluten-free. Just be sure to use certified gluten-free vegetable broth.
Yes, combine all ingredients in the Instant Pot and cook at high pressure for 5 minutes, followed by a natural release.
A Warm Final Note
I can’t wait for you to try Easy Chickpea Paprikash in 20 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
