Vegan Hungarian Potato Paprikash with Chickpeas

Ingredients

• about 910 g Potatoes
• 1 15 oz can Chickpeas
• 1 large Onion
• 3 cloves Garlic
• 2 tablespoons Sweet Paprika
• 1 teaspoon Smoked Paprika
• 2 tablespoons Tomato Paste
• 2 cups Vegetable Broth
• 0.5 cup Vegan Sour Cream
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Dill

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

Instructions

1. 1Heat the olive oil in a large pot over medium heat.
2. 2Add the onion and cook until softened, about 5 minutes.
3. 3Add the garlic, sweet paprika, and smoked paprika. Cook for 1 minute, stirring constantly.
4. 4Stir in the tomato paste and cook for another minute.
5. 5Add the potatoes, chickpeas, and vegetable broth. Season with salt and pepper.
6. 6Bring to a simmer, then reduce heat and cook for 30 minutes, or until the potatoes are tender.
7. 7Stir in the vegan sour cream and cook for another 5 minutes to heat through. Do not boil.
8. 8Garnish with fresh dill and serve hot.

Substitutions

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