Creamy Paprika Potatoes: A Cozy Vegan Comfort Dish

Creamy Paprika Potatoes is a hearty vegan dish featuring tender potatoes and chickpeas in a creamy tomato base, elevated by aromatic spices.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 medium Shallots Adds sweetness and depth to the dish; onions can be used if unavailable
3 cloves Garlic Provides aromatic flavor; fresh cloves are best
400 grams Tomato Puree Creates the creamy tomato base

For the Potatoes & Protein

500 grams Baby Potatoes The main element for bulk and texture; any waxy potatoes cut into bite-sized pieces
400 grams Tinned Chickpeas Adds protein and texture; can substitute with butter beans

For the Flavor

2 teaspoons Smoked Paprika (Sweet) Key flavor enhancer with a smoky sweetness
2 tablespoons Tamari Provides umami richness and is gluten-free
1 teaspoon Dried Oregano Adds herbal notes; fresh oregano can be substituted

For Creaminess & Greens

200 ml Vegan Cream Adds creaminess to the dish; in the US, half and half can be a substitute
100 grams Chopped Spinach Offers nutrition and color; feel free to use kale or other greens as a substitute

For Crunch & Garnish

50 grams Sunflower Seeds (Toasted) Adds crunch and nuttiness
to taste Salt Essential for seasoning; adjust to taste
to taste Pepper Essential for seasoning; adjust to taste

Equipment

large pot
Pan
Cooking spoon

Method

Preparation Steps

Prepare Potatoes: Begin by placing the baby potatoes in a large pot and covering them with salted water. Bring to a boil, then simmer for about 15 minutes until slightly softened but still firm.
Sauté Aromatics: Heat olive oil in a separate pan. Add shallots and garlic, sautéing for about 5 minutes until translucent.
Create Tomato Base: Add tomato puree to the pan, ladle in some hot potato water, along with oregano, smoked paprika, tamari, salt, and pepper. Simmer for 3-5 minutes until thick.
Combine Elements: Once the potatoes are ready, drain and add them to the tomato mixture. Stir until coated, then fold in the drained chickpeas.
Finish with Cream and Greens: Pour in vegan cream and add chopped spinach, stirring until wilted. Cook for another 2-3 minutes.
Garnish & Serve: Toast sunflower seeds in a pan for 2-3 minutes. Serve the dish warm, topped with toasted seeds.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Quality ingredients like high-quality smoked paprika enhance the flavors. This dish can be stored in an airtight container for up to 3 days in the fridge or frozen for up to a month.

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