Chickpea paprikash with spaetzle

I tried this recipe during my visit in Basel to build Piece of Plate’s website and to enjoy a weekend in the company of girlfriends. My sis put her heart into the dish and the Hungarian touch made me feel like I was taken care of, just like being at home! A special hearty dish, done from simple ingredients quickly! The recipe is adapted from Lauren Hartmann’s original recipeTake it away!   

10 minutes
preparation time
20 minutes
cooking time
4 plates
filled with yummy food


Chickpea paprikash:

  • 2 cans of chickpeas (2x ~250 g)
  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp. paprika powder
  • 3 tbsp. flour
  • 1 cube bouillon (veggie version)
  • 1 can of coconut milk (~400 ml)
  • 1 can crushed tomatoes

Plant based spaetzle:

  • 2 cup flour
  • 1,5 cup water
  • 1 tsp. salt
  • 0,5 tsp. nutmeg


Prepare chickpea paprikash:

  • Add the diced onion to a pan with a bit of olive oil & stir on medium heat for a couple of minutes
  • Add chickpeas, cook for 1 minute then add flour and stir to coat the chickpeas
  • Add the paprika powder
  • Add  crushed tomatoes
  • Add  coconut milk
  • Add bouillon
  • Salt and pepper to taste
  • Lower heat and simmer for about 10 minutes for the paprikash to thicken and the tastes to settle. Stir occasionally and adjust seasoning to taste.

Prepare the spaetzle:

  • Boil water in a big pot
  • Mix all ingredients in a mixing bowl
  • Place colander above boiling water and gradually add the spaetzle mix. Press the mix through the holes of the colander to let the little dumplings drop into the water. Repeat with the rest of the batter and let the dumplings cook until they are floating (1-2 minutes). Pour the water off and toss into a dish.
  • Add paprikash to the spaetzle, enjoy! 

If you don’t feel like making spaetzle, then freestyle with any kind of noodle or rice! Enjoy! ❤