Soups & Stewsclosetcooking
Chickpea and Red Pepper Paprika
A quick and easy chickpea stew with red peppers in a creamy paprika sauce!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- wooden spoon
- food processor
📝 Preparation Steps
1
Heat the oil in a large sauce pan over medium-high heat, add the onions and cook until tender, about ⏱️ 3-5 minutes.
onion, diced1
2
Add the peppers and cook for a minute.
3
Add the garlic, paprika and turmeric and cook until fragrant, about a minute.
garlic, chopped1 tablespoonpaprika (I like hot smoked paprika)3 tablespoonsturmeric (optional)1 teaspoon
4
Sprinkle in the flour and cook for ⏱️ 2 minutes.
5
Add the broth and deglaze the pan but scraping any brown bits from the bottom of the pan with a wooden spoon.
6
Puree the roasted red peppers, tomatoes and tahini in a food processor and add to the pan.
roasted red peppers2tomatoes (I like fire roasted)1 (14 ounce) cantahini (optional)2 tablespoons
7
Add the chickpeas, bring to boil, reduce the heat and simmer for ⏱️ 10 minutes before mixing in the fish sauce, miso, lemon juice and sour cream and seasoning with salt and pepper to taste.
chickpeas (1 cup dried cooks to 3 cups or one 28 ounce can chickpeas, drained and rinsed)3 cupsfish sauce (or soy sauce, or tamari or optional)1 teaspoonlemon juice1 tablespoonsalt and pepper to taste
Nutrition Facts
calories
Calories 273
fat Content
Fat 11.5g
fiber Content
Fiber 7.5g
sugar Content
Sugars 6.7g
sodium Content
Sodium 428mg
protein Content
Protein 10.2g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 17mg
carbohydrate Content
Carbs 34.5g
saturated Fat Content
Saturated 4.7g
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