Chickpea paprikash

Paprikaš is food Hungarian origin. Although in Slovakia it is usually made from meat, recently various plant variationsThe most famous is probably with chickpeas, but mushroom Paprikaš is also quite well known.

The opposite of goulash is paprikash. denser and is added to it cream.

Chickpeas (like almost all legumes) we soak before it gets out of hand washed away the substances (so-called oligosaccharides), which help people digest to inflate. The important thing then is fusion of this water (along with oligosaccharides) and cook the legumes in fresh water.

The recipe was compiled by Maktarinka and you can also find it in cookbook e-book downloadable One-pot recipes.

Serving: 180 g + 180 g = 360 g

Ingredients for 10 servings

• 100g Onion
• 600 g dry chickpeas
• 50 g Sweet ground paprika
• 10 g Dried garlic
• 10 g Ground cumin
• 75 g Tomato puree
• 1 l Water/vegetable stock
• 500 ml Soy cream
• 25 g Cornstarch

Technological process

1. Soak the chickpeas overnight. The next day, drain the water, rinse with fresh water, and cook until tender in a pot of water.
2. Fry the chopped onion in a little oil.
3. Add the spices and cooked chickpeas. Sauté for a while.
4. Then pour in water or vegetable broth.
5. Bring to a boil.
6. Mix the soy cream with the puree and cornstarch and pour it over the chickpeas. Stir and cook for a few more minutes until the sauce thickens.
7. Season with lemon juice, pepper and salt.
8. Serve with eggless dumplings.