Chickpea Paprikash. Vegan gorgeousness which meat eaters will love!

Intro 00:00
Waffle/Blither 00:09
The dish 01:42
Ingredients 02:30
Make It 04:02




Serves 4 hungry bunnies
Takes roughly 30-35 mins


Ingredients
1/2 lb. Your choice of pasta… the smaller pieces are best
2 1/2 tbsp vegan butter divided (i.e. leave a little for the pasta)
3 tbsp roughly chopped fresh parsley
1 roughly chopped onion
1 tsp salt
1/2 tsp black pepper
1 tbsp tomato puree
1 tsp garlic powder
2 heaped tbsps sweet paprika
2 cans chickpeas
1 tbsp cornflour
300ml vegetable stock
500 ml tomato passata
1/2 tub (150ml - ish) vegan sour cream

Instructions
Cook pasta according to package directions (2 tbsp salt), then drain.
Add onions and most of the butter to a pan
Stir, cook on medium heat for 5-6 min. Soften those onions

Add chickpeas and keep stirring
5-6 mins
Throw in paprika and garlic powder
Cook for a couple of minutes dry…stir all of the time to stop it burning.

Add the veg stock.
Add tomato puree
Stir, cook 3 min.

Add passata
Simmer for at least 10 mins, reducing some of that liquid

Add cornflour…stir
Check for salt content. And add the pepper
Stir a few times then add the sour cream.
2 mins

Add the chopped parsley in the final 30 seconds.
Toss the drained pasta in a little butter then spoon in the Chickpeas

Yum yum