Page name: Chickpeas Paprika [Logged in view] [RSS]
2011-06-13 04:21:37
Last author: Kiddalee
Owner: Kiddalee
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[Kiddalee]'s Chickpeas Paprika

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This vegan recipe serves one to two people.


1 cup cooked chickpeas or half a can, drained
      If you cooked your own chickpeas, you may need 1/4 teaspoon of salt
1 unpeeled potato will inflate the recipe from one to two servings, but will take longer to cook
2-3 tomatoes, use the overly juicy kind
an indefinate amount of sweet/Hungarian paprika
1 onion, if you like onions
lots of cooking oil
      The oil will help the paprika blend in. I do this with oil because we are trying to mimic a Hungarian flavour, here. It needs to be fattening.
any other of your favourite herbs and spices, though it's fine with what I've listed


Cut the potato into small pieces so it will cook faster, and throw it into a well-oiled frying pan.
Chop and add the onions.
Dice and add the tomatoes without waiting; these tomatoes need to be well-done and become sauce-like.
The chickpeas can go in any time, being precooked. It's hard to ruin chickpeas.
Once everything is done enough to be saturated in oil, start adding your paprika. Just keep adding and stirring it in until everything is paprika-coloured. Using a lot is okay. If you're having trouble blending it, add a bit of water.
I guess this would be a good time to add your other spices too, but the tomato-paprika combo is tasty enough.
Let it finish cooking. It should cook faster if you put a lid on it.

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