Beef Chickpea Paprikash
Rich, hearty, and bursting with flavor, Beef Chickpea Paprikash is the perfect comfort food for any season. This rustic dish combines tender chunks of seared beef, creamy chickpeas, and a luscious sauce infused with smoky and sweet paprika. Slow-simmered with garlic, onions, and bell peppers in a tomato and beef stock base, the stew develops deep, complex flavors over time. A swirl of sour cream adds a velvety finish, while fresh parsley provides a vibrant garnish. Serve this comforting one-pot meal over buttered noodles or alongside crusty bread to soak up every last drop of the savory sauce. Ideal for family dinners or cozy nights in, this recipe is a delightful fusion of classic Hungarian-inspired paprikash and wholesome chickpeas, making it both satisfying and unique. Perfectly portioned to serve four, it’s a dish worth lingering over.
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Recipe Information
Ingredients
- 500 g beef stew meat
- 400 g canned chickpeas (drained and rinsed)
- 1 large onion
- 3 large garlic cloves
- 1 large bell pepper
- 2 tbsp smoked paprika
- 1 tbsp sweet paprika
- 2 tbsp tomato paste
- 500 ml beef stock
- 120 ml sour cream
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the beef stew meat with salt and black pepper, then toss it with the flour to lightly coat.
Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Sauté for 5-6 minutes until softened and translucent.
Add the minced garlic and diced bell pepper. Cook for another 2-3 minutes until fragrant.
Stir in the smoked paprika, sweet paprika, and tomato paste. Cook for 1-2 minutes to deepen the flavors.
Return the seared beef to the pot, then pour in the beef stock and add the bay leaf. Stir well to combine.
Bring the mixture to a gentle simmer, reduce the heat to low, cover, and let it cook for 60 minutes, stirring occasionally.
After 60 minutes, add the rinsed chickpeas to the pot and cook for an additional 20-25 minutes until the beef is tender and the sauce has thickened.
Remove the bay leaf. Stir in the sour cream, ensuring it is fully incorporated, and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley. Pair with crusty bread or buttered noodles for a complete meal.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
