Creamy, fragrant and yet completely simple - chickpeas on paprika is my quick comfort food option in a lighter coat. All it takes is one can of chickpeas, a few basic ingredients and in no time it's on the table balanced with enough protein to fill you up and give you energy.
Ready in 20 minutes
Portions 2
Difficulty simple
Ingredients
- 1 can of chickpeas (about 300 g, about 240 g after draining)
- 120 g basmati rice (raw weight)
- 1 larger onion
- 2 cloves of garlic
- 2 tablespoons olive oil (20 g)
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- pinch of chilli (optional)
- 2 teaspoons tomato puree
- 100 g tomato passata (depending on consistency)
- 200 ml vegetable broth
- 3-4 tablespoons of delicatessen yeast
- 200-250 g cottage cheese for serving
- salt, pepper
- fresh parsley for garnish
- optional: cream for softening
Method
- Rinse and cook the rice according to the instructions (or ideally prepare it the day before).
- Heat the oil in a pan, fry the shallots or onions until golden brown, then add the garlic.
- Stir in tomato paste, sweet and smoked paprika and let it briefly infuse.
- Add the strained chickpeas, pour the broth and let it boil for 5 minutes.
- Stir in the delicatessen yeast, season with salt and pepper.
- Serve with rice, top with cottage cheese for more protein and sprinkle with fresh parsley.
Tips and tricks
- Creamier sauce - part of the chickpeas can be blended and added to the rest, so the mixture will be thicker and thicker. Alternatively, a little cooking cream (classic or Alpro soy alternative) can be added at the end to soften the flavour.
- Extra vegetables - chickpeas, zucchini or a handful of baby spinach added at the end.
Nutritional information
| Nutritional values | portions |
| Protein | 27 g |
| Carbohydrates | 60 g |
| Fats | 11 g |
| cal | 490 kcal |
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