Chickpea Paprikash with Buttery Parsley Noodles
Ingredients
- 1/2 lb. pasta
- 2 tbsp vegan butter, divided
- 3 tbsp finely chopped fresh parsley
- 1 cup finely chopped onion
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 2 tbsp sweet paprika
- 2 15 oz. cans chickpeas, drained and rinsed
- 1 tbsp all-purpose flour
- 1 cup vegetable broth
- 2 cups crushed tomatoes
- 1/2 cup vegan sour cream
- 1/8 to 1/4 tsp red chili flakes (optional)
Preparation
Cook the pasta according to package directions for al dente in salted water (2 tbsp kosher salt), then drain.
Transfer the cooked pasta to a large mixing bowl, add 1 tbsp of vegan butter and fresh parsley. Set aside.
In the same pan, over medium heat, add the chopped onions, olive oil, remaining butter, kosher salt, and black pepper. Stir and cook on medium-low heat for 5 minutes.
Add the tomato paste and garlic powder to the pan. Stir and cook for an additional 3 minutes.
Stir in the sweet paprika and drained chickpeas. Then add the all-purpose flour and stir to coat the chickpeas.
Pour in the vegetable broth, followed by the crushed tomatoes, vegan sour cream, and optional red chili flakes. Stir well to incorporate all the ingredients.
Bring the mixture to a gentle simmer and cook for 4-5 minutes, being careful not to let it boil.
Add the cooked pasta to the chickpea mixture and stir to combine.
Serve the Chickpea Paprikash over the buttery parsley noodles.