🧡🍛 Chickpea Paprikash with Buttery Parsley Noodles by @janetsmunchmeals 👏🏼 Another gorgeous meal that is on top of our must-try list! 💯 ✨ save and try ✨ 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) 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. 📸 @janetsmunchmeals Gain access to our weekly top recipes.💯 Subcribe to our newletter via veganbowls.com (link in bio) 💚 #veganbowls #healthyrecipe #veganrecipe #veganfoodshare #vegansofig #healthy #homemade #plantbasedlifestyle #plantbaseddiet #easyrecipes #easyeganrecipe #veganeats #plantbased #vegan #plantbasedrecipes #foodie #vegansoninstagram #chickpea #chickpearecipes #paprikash