The Story Behind Chickpea Paprikash with Vegan Butter Parsley Noodles
On a cold winter evening, the craving for a hearty and comforting meal led to the creation of Chickpea Paprikash with Vegan Butter Parsley Noodles. Inspired by traditional Hungarian paprikash, typically made with chicken and a creamy paprika-infused sauce, this vegan version captures the essence of the original dish while introducing a plant-based twist. The idea was to create a dish that brings warmth and joy, reminiscent of family gatherings and shared meals.
Chickpeas, known for their rich protein content, replace the meat, providing a satisfying and nutritious alternative. The noodles, coated in vegan butter and fresh parsley, offer a delightful contrast, making this dish a new family favorite.
Important Considerations and Tips
- Chickpea Quality: Use high-quality canned chickpeas or cook your own from dried beans for the best texture and flavor.
- Paprika Selection: Opt for Hungarian sweet paprika for authenticity. Smoked paprika can add an extra layer of depth if preferred.
- Consistency: Ensure the sauce is creamy but not too thick. Adjust the broth amount as needed.
- Vegan Butter: Choose a high-quality vegan butter to achieve the rich, buttery flavor essential for the noodles.
- Fresh Herbs: Fresh parsley brings a burst of flavor and should not be skipped.
Ingredients
For the Chickpea Paprikash:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon smoked paprika (optional)
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup coconut cream or vegan sour cream
- Salt and pepper to taste
- Fresh parsley for garnish
For the Vegan Butter Parsley Noodles:
- 12 oz wide noodles (egg-free for vegan)
- 3 tablespoons vegan butter
- 1/4 cup fresh parsley, chopped
- Salt to taste
