• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Chickpea and Red Pepper Paprika

[heart_this] · Jan 16, 2017 · 3 Comments

Chickpea and Red Pepper Paprika

A quick and easy chickpea stew with red peppers in a creamy paprika sauce!

This Wednesday, January the 18th, is Global Pulse Day and I have been thinking about pulses! ( Pulses are the edible seeds of plants in the legume family including chickpeas!) The other day I was enjoying a roasted red pepper sauce with paprika (aka romesco sauce) and naturally the two ideas combined and then I was thinking that a chickpea stew in a roasted red pepper and paprika sauce would be the perfect way to enjoy them both! Naturally the first thing that came to mind when thinking about a sauce with paprika in it was beef stroganoff and so I was on my to a tasty sauce with the addition of sour cream. I filled the stew out with fresh red bell peppers and I seasoned it with garlic and some turmeric before adding a bit of tahini to make it even creamier! I added some umami flavour with the addition of fish sauce and white miso paste and these are both completely optional if you don;t have access to them. The resulting chickpea and red pepper paprika was super tasty, light and healthy and I served it over a bed of quinoa making for a super nutritious and satisfying meal! What a great way to celebrate Global Pulse Day!

Chickpea and Red Pepper Paprika
Chicken and Chickpea Paprika
Add chicken and serve over buttered egg noodles! Yum!

Chicken and Chickpea Paprika
Chickpea and red pepper chicken paprika!

Chicken and Chickpea Paprika
Chickpea and Red Pepper Paprika

Chickpea and Red Pepper Paprika
Chicken and Chickpea Paprika
Chickpea and Red Pepper Paprika

Chickpea and Red Pepper Paprika

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 6

A quick and easy chickpea stew with red peppers in a creamy paprika sauce!

ingredients
  • 2 tablespoons butter (or oil)
  • 1 onion, diced
  • 2 red bell peppers, diced
  • 1 tablespoon garlic, chopped
  • 3 tablespoons paprika (I like hot smoked paprika)
  • 1 teaspoon turmeric (optional)
  • 1/4 cup flour (rice flour for gluten-free)
  • 1 cup chicken broth
  • 2 roasted red peppers
  • 1 (14 ounce) can tomatoes (I like fire roasted)
  • 2 tablespoons tahini (optional)
  • 3 cups chickpeas (1 cup dried cooks to 3 cups or one 28 ounce can chickpeas, drained and rinsed)
  • 1 teaspoon fish sauce (or soy sauce, or tamari or optional)
  • 1 tablespoon white miso paste (optional)
  • 1 tablespoon lemon juice
  • 1/2 cup sour cream
  • salt and pepper to taste
directions
  1. Heat the oil in a large sauce pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
  2. Add the peppers and cook for a minute.
  3. Add the garlic, paprika and turmeric and cook until fragrant, about a minute.
  4. Sprinkle in the flour and cook for 2 minutes.
  5. Add the broth and deglaze the pan but scraping any brown bits from the bottom of the pan with a wooden spoon.
  6. Puree the roasted red peppers, tomatoes and tahini in a food processor and add to the pan.
  7. Add the chickpeas, bring to boil, reduce the heat and simmer for 10 minutes before mixing in the fish sauce, miso, lemon juice and sour cream and seasoning with salt and pepper to taste.
Option: Start by cooking chicken (breasts, thighs, legs or drumsticks) in the oil, set aside before cooking the veggies and add them back to simmer in the sauce.
Option: Add 8 ounces of sliced mushrooms along with the onions and 1 teaspoon chopped thyme with the garlic.
Option: Add 1 tablespoon grated ginger along with the garlic.
Nutrition Facts: Calories 273, Fat 11.5g (Saturated 4.7g, Trans 0), Cholesterol 17mg, Sodium 428mg, Carbs 34.5g (Fiber 7.5g, Sugars 6.7g), Protein 10.2g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Chickpea Curry (Chana Masala)
Steak Stroganoff
Beef Stroganoff
Pot Roast Beef Stroganoff
Hungarian Mushroom Soup
Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
Roasted Red Pepper and Goat Cheese Alfredo Pasta
Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken
Curried Red Lentil Soup with Chickpeas and Quinoa
Chickpea, Spinach and Herb Stew

Disclaimer: This post was sponsored by Pulse Canada. All Opinions are my own.

30 Minute Meals, Chicken, Food, Gluten-free, Main Course, Pasta, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. We Are Not Martha says

    January 17, 2017 at 3:49 am

    This looks so flavorful and awesome. Great weeknight dinner idea!!

    Sues

    Reply
  2. marla {Family Fresh Cooking} says

    January 18, 2017 at 3:42 am

    This looks wonderful Kevin!

    Reply
  3. Julie | Table for Two says

    January 18, 2017 at 12:38 pm

    KEVIN! This looks absolutely incredible! Gotta make this soon!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.