Chickpea Paprikash with Vegan Butter Parsley Noodles

Chickpea Paprikash with Vegan Butter Parsley Noodles
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ingredients
1/2 pound pasta
2 tablespoons vegan butter, divided
3 tablespoons finely chopped fresh parsley
1 cup finely chopped onion
2 tablespoons of olive oil
1 teaspoon kosher salt
1/2 teaspoon of black pepper
1 tablespoon of tomato paste
1 teaspoon garlic powder
2 tablespoons of sweet paprika
2 15 ounces canned chickpeas, drained and rinsed
1 tablespoon all-purpose flour
1 cup of vegetable juice
2 cups crushed tomatoes
1/2 cup vegan sour cream
1/8 to 1/4 teaspoon paprika (optional)

Instructions
Cook the pasta in salted water (2 tablespoons kosher salt) al dente according to the package directions, then drain. Transfer the pasta to a large mixing bowl, add 1 tablespoon of butter and fresh parsley. Remove the water from the pan. On medium heat, add the onion, oil, remaining butter, salt and pepper to the pan. Stir, cook on medium low heat for 5 minutes. Add the tomato paste and garlic powder. Stir, cook for 3 minutes. Mix the red pepper and chickpeas. Then mix the flour. Add the crushed tomatoes, sour cream and vegetable broth with optional red pepper flakes. Mix well to incorporate. Bring to a light boil, cook for 4-5 minutes, being careful not to boil. Add pasta and serve.