Recipes for chickpeas with paprika in 5 amazing variations. Try them all!

Running out of inspiration for what to cook?

Be inspired by our easy recipes for chickpeas with peppers 5 times differently!

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Chickpeas on peppers with leeks

If you fancy something healthy, why not try this delicious main course? Chickpeas with paprika is suitable not only for vegetarians, vegans in the version without cheese, but also for anyone with a gluten-free diet.

Ingredients:

• 200 g rice penne pasta
• 2 teaspoons of olive oil
• 1 small leek
• 3 cloves of garlic
• ¼ teaspoon red pepper
• ⅛ teaspoon smoked paprika
• ⅛ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 1 tablespoon of tomato puree
• 1 cup pureed tomatoes
• 2 red peppers
• squeezed lemon juice
• 1 and ½ cups cooked chickpeas (or canned)
• fresh basil or parsley
• Parmesan or other cheese for serving (optional)

Method:

• Cook the pasta according to the instructions.
• Meanwhile, heat the oil in a pan, add the diced leek and sauté for about 4-6 minutes.
• Add crushed garlic, saute for another minute.
• Add ground red pepper, smoked paprika, black pepper, oregano and sauté for another 30 seconds.
• Add the puree, mix, let it cook for a while so that it is not sour.
• Then add strained tomatoes, diced peppers and chopped chickpeas.
• Cook for a while, then add the strained pasta, stir, season with salt and it’s done.
• Serve sprinkled with herbs and cheese (who wants).

Chickpea soup on paprika with chicken broth

Looking for a hearty soup tip? This recipe is very simple. Just put everything in the blender, and then just cook it for a while. Doesn’t that sound good?

Ingredients:

• 250 g chickpeas (boiled or canned)
• 300 g of red pepper
• 1 and ½ cups chicken stock
• ½ cup chopped red onion
• 1 large clove of garlic
• ½ teaspoon of smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons of virgin olive oil
• 2 spoons of finely chopped lemon
• 3 tablespoons of chopped fresh coriander or parsley

Method:

• Cut the red pepper into larger slices, fry it for a while in a little oil.
• Put it together with the chickpeas, onion, garlic, smoked paprika, salt, pepper and 2 tablespoons of oil in a blender and blend to a paste.
• Put the finished mixture in a pan, cover with broth, cover and cook for about 10 minutes on medium heat. Stir occasionally.
• Serve drizzled with olive oil, sprinkled with lemon wedges and pieces of coriander or parsley.

Would you like more recipes for quick and healthy soups? Get inspired by our soups made only from spices .

Indian chickpeas

Chickpeas on paprika in the form of a curry called Channa simla can interest not only fans of Indian cuisine. And if you are looking for new inspiration for the main course, we can recommend this recipe for chickpeas with peppers.

Ingredients:

• 2 tablespoons of olive oil
• 1 teaspoon cumin
• 1 medium red onion
• 1 tablespoon of fresh grated ginger
• 2 teaspoons of crushed garlic
• 1 medium bell pepper (white)
• 1 crushed red pepper
• 2 medium tomatoes
• 1 teaspoon of salt
• 2 cups of cooked chickpeas

For decoration:

• freshly grated carrot
• chopped fresh cilantro

Method:

• Heat the olive oil in a pan, add the cumin and wait until the seeds start to sizzle.
• Add the finely chopped onion and let it fry for 5 minutes.
• Add ginger and garlic, cook for another 1-2 minutes.
• Add diced bell pepper, red pepper and sauté for another 2 minutes.
• Add chopped tomatoes, salt, mix well.
• Cook for another 5 minutes.
• Add the chickpeas, continue to cook for 5 to 7 minutes.
• Serve sprinkled with grated carrots and chopped cilantro.

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Stuffed red peppers with chickpeas and feta cheese

Do you need to come up with a quick lunch, dinner or snack? Not a problem. All this offers you the recipe for chickpeas in paprika.

Ingredients:

• 2 large red peppers
• 1 can (approx. 250 g) of chickpeas
• 1/2 yellow onion finely chopped
• a piece of leek
• 60 g of grated feta cheese
• 1 tablespoon of tomato paste
• 2 spoons of licorice
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 1 tablespoon Dijon mustard
• 4 teaspoons of olive oil
• ¼ teaspoon paprika
• salt and pepper to taste

Method:

• Preheat the oven to 200°C.
• Wash the peppers, cut them in half, scoop out the seeds.
• Place them on the baking sheet with the inside facing up.
• Pour chickpeas into a bowl, mash them with a fork.
• Add the rest of the ingredients to it, stir and you can stuff the peppers.
• Flatten the filling well and bake for 25-30 minutes.

Do you have a lot of peppers at home and don’t know what to do with them? See what recipes for baked specialties from peppers you can create.

Chicken paprikash with chickpeas

This paprikash recipe is slightly lower in calories than the traditional version, but it’s also much quicker. Serve with baked potatoes, rice or homemade bread.

Ingredients:

• 1 tablespoon of olive oil
• 2 skinless and boneless chicken breasts, cut into strips
• 1 red pepper
• salt and pepper to taste
• 1 onion, chopped
• 3 cloves of garlic, chopped
• 2 tablespoons smoked or sweet paprika
• 3 tablespoons plain flour
• 375 ml chicken stock
• 400 ml canned chopped tomatoes
• 400 ml canned chickpeas, drained
• 125 ml sour cream or creme fraiche
• chopped flat-leaf parsley

Method:

• Cut the chicken breast into strips and season with salt and pepper.
• In a large skillet, saute chicken noodles in olive oil until nicely browned but not cooked through, about 5-7 minutes.
• Transfer to a plate.
• Add the chopped bell pepper and cook, stirring, over medium-high heat until slightly charred but still crispy.
• Remove to a plate and set aside.
• Reduce the heat to low and add the chopped onion.
• Saute for 5-7 minutes until softened, add garlic and continue sauteing for another 1 minute.
• Add paprika and flour, mix until you get a red paste.
• Whisk in the chicken stock until the paste is completely combined.
• You may need to add ½ cup stock and whisk first, then the rest of the stock to avoid lumps.
• Add the chopped tomatoes.
• Return the chicken to the pan and add the chickpeas.
• Bring to the boil, then reduce the heat, cover and simmer for 20 minutes.
• After 20 minutes, uncover the chicken paprikash, stir in the sour cream, add the red pepper and immediately turn off the heat to prevent the sour cream from separating.
• Taste and add salt if necessary.
• Serve sprinkled with chopped parsley.

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