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Chickpea Paprikash with Vegan Butter Parsley Noodles
Chickpea Paprikash with Vegan Butter Parsley Noodles

Chickpea Paprikash with Vegan Butter Parsley Noodles
Chickpea Paprikash with Vegan Butter Parsley Noodles
Source
Ingredients:
1
Servings
  • 2
    item
     cans (15 oz each) chickpeas, drained and rinsed
  • 1
    item
     large onion, finely chopped
  • 3
    clove
     garlic, minced
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     hungarian sweet paprika
  • 1
    tsp
     smoked paprika (optional)
  • 1
    item
     red bell pepper, chopped
  • 1
    item
     can (14 oz) diced tomatoes
  • 240
    ml
     vegetable broth
  • 120
    ml
     coconut cream or vegan sour cream
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley for garnish
  • 12
    oz
     wide noodles (egg-free for vegan)
  • 3
    tbsp
     vegan butter
  • 60
    ml
     fresh parsley, chopped
  • 1
    item
     salt to taste
Chickpea Paprikash with Vegan Butter Parsley Noodles
Instructions:
  1. Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes.
  2. Add the garlic and cook for another minute.
  3. Stir in the Hungarian paprika and smoked paprika (if using). Cook for 1 minute to release the flavors.
  4. Add the red bell pepper and cook for 3-4 minutes until softened.
  5. Pour in the diced tomatoes and vegetable broth. Stir to combine.
  6. Add the chickpeas and bring the mixture to a simmer. Cook for 15-20 minutes, allowing the flavors to meld.
  7. Stir in the coconut cream or vegan sour cream and season with salt and pepper to taste.
  8. Simmer for another 5 minutes until the sauce is creamy and thickened.
  9. Garnish with fresh parsley before serving.
  10. Cook the noodles according to package instructions until al dente. Drain and set aside.
  11. In a large pot, melt the vegan butter over medium heat.
  12. Add the cooked noodles and toss to coat in the butter.
  13. Stir in the chopped parsley and season with salt to taste.
  14. Serve immediately with the Chickpea Paprikash.
  • 2
    item
     cans (15 oz each) chickpeas, drained and rinsed
  • 1
    item
     large onion, finely chopped
  • 3
    clove
     garlic, minced
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     hungarian sweet paprika
  • 1
    tsp
     smoked paprika (optional)
  • 1
    item
     red bell pepper, chopped
  • 1
    item
     can (14 oz) diced tomatoes
  • 240
    ml
     vegetable broth
  • 120
    ml
     coconut cream or vegan sour cream
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley for garnish
  • 12
    oz
     wide noodles (egg-free for vegan)
  • 3
    tbsp
     vegan butter
  • 60
    ml
     fresh parsley, chopped
  • 1
    item
     salt to taste
1
Servings
0

Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes.

Add the garlic and cook for another minute.

Stir in the Hungarian paprika and smoked paprika (if using). Cook for 1 minute to release the flavors.

Add the red bell pepper and cook for 3-4 minutes until softened.

Pour in the diced tomatoes and vegetable broth. Stir to combine.

Add the chickpeas and bring the mixture to a simmer. Cook for 15-20 minutes, allowing the flavors to meld.

Stir in the coconut cream or vegan sour cream and season with salt and pepper to taste.

Simmer for another 5 minutes until the sauce is creamy and thickened.

Garnish with fresh parsley before serving.

Cook the noodles according to package instructions until al dente. Drain and set aside.

In a large pot, melt the vegan butter over medium heat.

Add the cooked noodles and toss to coat in the butter.

Stir in the chopped parsley and season with salt to taste.

Serve immediately with the Chickpea Paprikash.

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