This Flavorful Chickpea Paprikash with Buttery Parsley Noodles is a delightful vegan twist on a classic Hungarian dish. The creamy and savory chickpea stew is perfectly complemented by the buttery parsley noodles, making it a satisfying and comforting meal that’s sure to please everyone at the table.

OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 350 kcal per serving

INGREDIENTS

For the Chickpea Paprikash:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (any color), diced
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 tablespoon sweet paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup vegetable broth
• 1/2 cup coconut milk (or any plant-based milk)
• 2 tablespoons tomato paste
• 2 tablespoons chopped fresh parsley (for garnish)

For the Buttery Parsley Noodles:

• 8 oz (225g) eggless noodles or pasta of your choice
• 2 tablespoons vegan butter
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

INSTRUCTIONS

For the Chickpea Paprikash:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
3. Stir in the diced bell peppers and chickpeas, and cook for 3-4 minutes until the peppers start to soften.
4. Add the sweet paprika, smoked paprika, ground cumin, dried thyme, salt, and pepper to the skillet. Stir to coat the vegetables and chickpeas evenly with the spices.
5. Pour in the vegetable broth, coconut milk, and tomato paste. Stir well to combine.
6. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
7. Taste and adjust the seasoning with more salt and pepper if needed.
8. Remove the skillet from the heat and sprinkle chopped fresh parsley over the chickpea paprikash just before serving.

For the Buttery Parsley Noodles:

1. Cook the eggless noodles or pasta according to package instructions until al dente. Drain and set aside.
2. In a separate skillet, melt the vegan butter over medium heat. Add the cooked noodles to the skillet and toss to coat evenly with the butter.
3. Stir in the chopped fresh parsley and season with salt and pepper to taste. Toss the noodles gently until the parsley is evenly distributed.
4. Remove the skillet from the heat.

To Serve:

1. Divide the buttery parsley noodles among serving plates.
2. Ladle the flavorful chickpea paprikash over the noodles.
3. Garnish with additional chopped fresh parsley if desired.
4. Serve hot and enjoy this delicious and comforting chickpea paprikash with buttery parsley noodles!