Saturday, May 31, 2014

Chickpeas On Red Paprika With Creme Sauce

When I was a kid, one of my most favorite meals that my Mom used to make was a traditional Czech recipe called Chicken On Red Paprika. 

Latly Jachym and I have both been doing a lot of experiments with new recipes and turn to more and more whole foods, legumes, whole spices, etc.

Chickpeas were always our favorite, but we´d use them in more "exotic" recipes, while nowdays they are integral part of chillis, sauces, burgers, and even pancake batters.

This time I have experimented and used them in that old recipe I loved as a child. 

Chickpeas on Red Paprika with Creme Sauce

1,5 cups dried chickpeas, soaked in water
3 table spoons sweet red paprika powder
1 medium sized onion
salt
fresh ground black pepper
dried chilli powder
1 cup whipping cream or for 100% vegan  version, use 1 can of coconut milk
1 fresh shallot onion
2 tsp coconut oil

It is important to let the chickpeas soak in water for about 12 hours to soften. Rinse them properly as well, before cooking.


Cook the chickpeas until done, add a bit salt while cooking.


On a large skillet or pan soften the coconut oil, chop onion and fry on the oil until semi-soft.

Add chickpeas, red paprika powder, salt, ground pepper and chilli powder and a bit of water.

After couple minutes add all the creme and up to 1 cup of water, depending how thick you want your sauce.

Cook whole grain rice in the meantime. You can also use white rice or pasta, but we opt for the whole grain one for its bigger nutritional value, health benefits and also taste.

Before you take the chickpea sauce off the stove, cut one or two whole leaves from the shallot onion and add to the recipe.

That´s it! :)

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