Vegan Chickpea Stew
Pörkölt is one of the most well-known Hungarian dishes, with variations enjoyed in many countries around the world. This vegan version is made with chickpeas, a perfect source of protein and a satisfying alternative to meat. The rich tomato base and the harmony of spices guarantee that the traditional flavors of pörkölt remain, while adding a modern and healthy twist to the dish.
Ingredients for this recipe
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Preparation Steps
1
Drain and rinse the chickpeas if using canned. If using fresh chickpeas, soak them overnight and then cook until tender.
2
Peel and chop the onion and garlic. Dice the bell pepper and tomatoes.
3
Heat the olive oil in a large skillet or pot over medium heat. Sauté the onion until translucent. Add the garlic and sauté for another 1-2 minutes.
4
Sprinkle with Hungarian Sweet Paprika and ground cumin, stirring quickly to prevent burning.
5
Add the bell pepper and tomatoes, and cook for 5-6 minutes, or until the vegetables soften.
6
Stir in the tomato paste and chickpeas, then pour in the water. Season with salt and pepper to taste.
7
Simmer over medium heat for 20 minutes, allowing the flavors to meld. Add a little more water if needed.
8
Garnish with fresh parsley before serving. Serve with fresh bread or cooked rice.
