Chickpea Paprikash
This Chickpea Paprikash is a twist on the traditional Chicken Paprikash, a flavorful and heart-warming Hungarian dish. Made with hearty chickpeas and pasta, this recipe is bound to become a favorite for your family too!
Servings: 4 people
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
Instructions
- 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.
- Meanwhile, 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 followed 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.