Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then add 1 large chopped onion and cook until softened and translucent, about 5-7 minutes.

2. 2

   Stir in 2 cloves of minced garlic and 1 diced red bell pepper, cooking for another 3-4 minutes until the pepper starts to soften.

3. 3

   Remove the pot from the heat and stir in 2 tablespoons of sweet Hungarian paprika and 1 teaspoon of caraway seeds, ensuring the paprika does not burn, then return the pot to the heat.

4. 4

   Add 2 (15-ounce) cans of drained and rinsed chickpeas, 1 (14.5-ounce) can of crushed tomatoes, and 4 cups of vegetable broth to the pot, stirring well to combine all ingredients.

5. 5

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes, allowing the flavors to meld and the sauce to slightly thicken.

6. 6

   Stir in 1/2 cup of sour cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and continue to simmer uncovered for an additional 5 minutes, allowing the sauce to further thicken.

7. 7

   Taste and adjust seasoning as needed, then remove from heat and serve the authentic Hungarian Csicseriborsó Paprikás hot.