Experience the flavors of Hungary with this Hungarian Lecsó Inspired Pasta. This dish combines the richness of chickpeas and the vibrant colors of bell peppers, all brought together with the warmth of Hungarian paprika. Perfect for a comforting meal with a touch of Eastern European flair.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 teaspoons Hungarian paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Cooked pasta of your choice, for serving
Instructions
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Cook the Peppers: Add the red and yellow bell peppers to the skillet. Cook for about 5-7 minutes until the peppers are softened.
- Add the Tomatoes and Chickpeas: Pour in the crushed tomatoes and add the chickpeas to the skillet. Stir in the Hungarian paprika, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Finish the Sauce: Stir in the chopped fresh parsley and adjust the seasoning with more salt and pepper if needed.
- Serve: Toss the sauce with your cooked pasta of choice. Serve hot.
Enjoy your flavorful and hearty Hungarian Lecsó Inspired Pasta!
