Dairy-Free Hungarian Potato Paprikash with Chickpeas

Ingredients

• about 910 g Potatoes
• 1 large Onion
• 1 15 ounce can Chickpeas
• 2 tablespoons Tomato Paste
• 2 tablespoons Smoked Paprika
• 1 tablespoon Sweet Paprika
• 1.5 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large pot on the stove over medium heat (about 148.9°C / 150°C) and add the 2 tablespoons of olive oil.
2. 2Add the 1 large chopped onion to the pot and cook, stirring occasionally, until it is softened and looks translucent, about 5 minutes.
3. 3Stir in the 2 tablespoons of tomato paste, the 2 tablespoons of smoked paprika, and the 1 tablespoon of sweet paprika. Cook and stir constantly for 1 minute until fragrant.
4. 4Add the about 910 g of cubed potatoes, the about 425 g can of drained chickpeas, the 1.5 cups of vegetable broth, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper to the pot. Stir everything together and bring the mixture to a gentle simmer.
5. 5Cover the pot with a lid and reduce the heat to low. Let it cook until the potatoes are fork-tender, which should take about 30 minutes. You can test this by carefully poking a potato cube with a fork; it should slide in easily.
6. 6Serve the Dairy-Free Hungarian Potato Paprikash with Chickpeas warm.

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