Tuesday, April 12, 2011

Chickpea ‘paprikash’ and why French fries are so good

Chickpea 'paprikash'
Today's Food Diary
Breakfast: Rolled oats with toasted coconut, raisins and flaxseeds
Lunch: Chickpea 'paprikash' with rice
Dinner: Garlic bread, pickled carrot and onion salad

Paprikash is a Hungarian dish generally made with chicken. I made the chickpea version which is not as different as it may seem – if you replace the 'en' in chicken with 'pea' you end up with chickpea! The version I made today had no cream. The dish was cooked on low heat for around 30 minutes. The chickpeas were almost melt in the mouth tender but not falling off the bone since I used boneless! 

Today's Favourite Photo
Source: Anne's Food

Today's Favourite Blog
An interesting article titled "salt addiction? why French fries are so good". Research has shown that higher salt levels reduces stress. More salt consumption also increases the amount of oxytocin, a compound which helps in creating social bonds between friends, lovers and others. 

More salty food is consumed in pubs and in such environments the chances of creating social bonds is higher. But I don't think that chances of creating social bonds at McDonalds are higher. Perhaps pubs have something additional which McDonalds does not have? In case you want to create social bonds increasing salt consumption may not be the best solution. Excess salt consumption also increases risk of hypertension or high blood pressure. Take your pick - lower stress or hypertension!


  1. Love the idea of chickpea paprikash! I bet it is delicious!

  2. Your dish looks delicious! Yum! Chickpeas!