Vegan Hungarian Chickpea Tempeh Paprikash
Ingredients
- 2 1/2 cups cooked chickpeas
- 1 block (8oz) tempeh
- 1 large onion
- 3 medium cloves garlic
- 1 can (13.5oz) full fat coconut milk
- 1/3 cup crushed tomatoes
- 3 heaping tbsp tomato paste
- 2 1/2 tbsp sweet paprika
- 1 tbsp avocado oil
- 1 tsp cayenne (optional)
- 1 tsp sea salt
Preparation
In a pot, heat up the oil then add the onion and cook until translucent and golden at the edges, about 5 minutes.
Add the tempeh and garlic and cook for 3 minutes, stirring regularly to prevent burning.
Add the tomato paste and stir for 1 minute then add the chickpeas, coconut milk, crushed tomatoes, paprika, cayenne, and sea salt. Stir, cover, and simmer for 9-10 minutes, then remove from heat.
Serve topped with fresh thyme (optional) with your choice of pasta and side vegetables.
