Chickpea Paprikash with Buttery Parsley Noodles
Chickpea paprikash with buttery parsley noodles is a hearty and flavorful dish inspired by Hungarian cuisine. To make this vegetarian version, start by sautéing onions and garlic in a large skillet until soft and translucent. Add chickpeas, diced tomatoes, vegetable broth, and a generous amount of Hungarian paprika.
Ingredientes
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)
Method
Cook pasta according to package directions for al dente in salted water (2 tbsp kosher salt), then drain. Transfer pasta to large mixing bowl, add 1 tbsp butter & fresh parsley. Remove water from pan.
Over medium heat, add onions, oil, remaining butter, salt & pepper to pan. Stir, cook on medium low heat for 5 min. Add tomato paste & garlic powder. Stir, cook 3 min. Stir in paprika & chickpeas. Then stir in the flour.
Stir in vegetable broth foll owed by crushed tomatoes, sour cream & optional red chili flakes. Stir well to incorporate. Bring to gentle simmer, cook for 4-5 min, careful not to boil. Add pasta and serve.
