Chickpea Paprikash

Serves 4

INGREDIENTS

• ½ lb. whole wheat pasta

• 2 Tablespoons butter

• 3 Tablespoons parsley, minced

• ½ yellow onion, diced

• 2 Tablespoons olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 Tablespoon tomato paste

• 1 teaspoon garlic powder

• 1 Tablespoon paprika

• 2 (15 oz.) cans chickpeas, drained & rinsed

• 1 Tablespoon flour

• 1 cup vegetable stock

• 1 (15 oz.) can crushed tomatoes

• ½ cup sour cream

• ¼ teaspoon red chili flakes (optional)

DIRECTIONS

1. Boil pasta for 8-10 minutes until al dente, then drain. Transfer pasta to a large mixing bowl, adding 1 Tablespoon butter and parsley.

2. Over medium heat, add onion, chickpeas, remaining butter, salt, and pepper to the pan. Sautee for 5 minutes.

3. Add tomato paste, oil, and garlic powder. Stir and cook for 3 minutes.

4. Stir in paprika and flour.

5. Add stock, crushed tomatoes, and sour cream. Reduce heat to low, stir, and simmer for 4-5 minutes. Do not bring to a boil.

6. Add pasta and serve. Garnish with red chili flakes and additional parsley if desired.

Chickpea Paprikash.pdf

Download PDF • 60KB