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 pasta according to package directions for al dente in salted water with 2 tbsp kosher salt, then drain.
Transfer pasta to large mixing bowl, add 1 tbsp butter and fresh parsley.
Remove water from pan.
Over medium heat, add onions, oil, remaining butter, salt and pepper to pan. Stir and cook on medium low heat for 5 minutes.
Add tomato paste and garlic powder. Stir and cook for 3 minutes.
Stir in paprika and chickpeas.
Then stir in the flour.
Stir in vegetable broth followed by crushed tomatoes, sour cream and optional red chili flakes.
Stir well to incorporate.
Bring to gentle simmer, cook for 4-5 minutes, careful not to boil.
Add pasta and serve.
