Chickpea Paprikash with Vegan Butter Parsley Noodles

Introduction

Welcome to our detailed guide for preparing Chickpea Paprikash with Vegan Butter Parsley Noodles—a delightful plant-based twist on the classic Hungarian dish. This recipe combines the rich, savory flavors of chickpea paprikash with the comfort of vegan buttered noodles, creating a satisfying and nutritious meal that fits seamlessly into a plant-based diet. Whether you’re a vegan, vegetarian, or simply looking to explore new and flavorful dishes, this recipe offers a delicious alternative that doesn’t compromise on taste or texture.

Ingredients

For the Chickpea Paprikash:

  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 bell pepper (diced, any color)
  • 1 cup (200 grams) sliced mushrooms (optional, for added texture)
  • 2 tablespoons sweet paprika (preferably Hungarian)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 cans (15 ounces each) chickpeas (drained and rinsed, or 3 cups cooked chickpeas)
  • 1 (14.5-ounce) can diced tomatoes (with their juices)
  • 1 cup (240 milliliters) vegetable broth
  • 1/2 cup (120 milliliters) full-fat coconut milk (or any plant-based milk)
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley (for garnish)

For the Vegan Butter Parsley Noodles:

  • 8 ounces (225 grams) wide egg noodles (use gluten-free or whole grain if preferred)
  • 2 tablespoons vegan butter (or olive oil for a lighter option)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • Salt to taste

Instructions

Preparing the Chickpea Paprikash:

  1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 large diced onion and cook for 5-7 minutes, or until the onion is translucent and softened.
  2. Add Garlic and Spices: Stir in 3 cloves of minced garlic and cook for another 1 minute until fragrant. Add 2 tablespoons sweet paprika, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon dried thyme, and 1/4 teaspoon cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.
  3. Incorporate Vegetables: Add 1 diced bell pepper and 1 cup of sliced mushrooms (if using). Sauté for 5-7 minutes, or until the vegetables begin to soften and develop color.
  4. Add Chickpeas and Tomatoes: Stir in 2 cans of drained and rinsed chickpeas and 1 can of diced tomatoes with their juices. Mix well to combine.
  5. Pour in Broth and Coconut Milk: Add 1 cup of vegetable broth and 1/2 cup of full-fat coconut milk to the pot. Stir to combine all ingredients.
  6. Season and Simmer: Stir in 1 tablespoon of soy sauce, 1 tablespoon of apple cider vinegar, and season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Adjust Seasoning: Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of vegetable broth or water. If too thin, let it simmer uncovered for a few more minutes.
  8. Finish and Garnish: Remove from heat and stir in 2 tablespoons of chopped fresh parsley. Serve warm over the Vegan Butter Parsley Noodles.

Preparing the Vegan Butter Parsley Noodles:

  1. Cook the Noodles: Bring a large pot of salted water to a boil. Add 8 ounces of wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
  2. Prepare the Butter Mixture: In the same pot, melt 2 tablespoons of vegan butter over medium heat. If using olive oil instead, heat it until warm.
  3. Toss with Noodles: Return the drained noodles to the pot and toss with the melted vegan butter (or olive oil). Stir in 2 tablespoons of chopped fresh parsley and 1/2 teaspoon garlic powder. Season with salt to taste.
  4. Combine with Paprikash: Gently mix the buttered noodles with the Chickpea Paprikash, or serve the paprikash over a bed of noodles on each plate.

Useful Information and Tips

Ingredient Notes:

  1. Paprika: For an authentic flavor, use Hungarian sweet paprika. Smoked paprika adds depth and a subtle smokiness to the dish.
  2. Chickpeas: Using canned chickpeas is a convenient option, but if you prefer cooking dried chickpeas, soak them overnight and cook until tender before using.
  3. Coconut Milk: Full-fat coconut milk adds creaminess and richness to the sauce. If you prefer a lighter version, you can use a lower-fat plant-based milk, but the sauce may be less creamy.
  4. Noodles: Wide egg noodles are traditional, but you can use any pasta shape you prefer. For a gluten-free option, use gluten-free noodles.

Cooking Tips:

  1. Spice Level: Adjust the cayenne pepper based on your preference for heat. For a milder dish, omit it entirely or use a pinch.
  2. Texture: If you prefer a smoother sauce, use an immersion blender to partially blend the mixture, leaving some texture from the chickpeas and vegetables.
  3. Thickening the Sauce: If the sauce becomes too thick, thin it with a little vegetable broth or water. If too thin, simmer uncovered until it reaches the desired consistency.
  4. Noodle Cooking: Avoid overcooking the noodles to prevent them from becoming mushy. Drain immediately and toss with the vegan butter while still warm.

Storage and Reheating:

  1. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits.
  2. Freezing: This dish can be frozen for up to 3 months. For best results, freeze the paprikash and noodles separately. Thaw in the refrigerator before reheating.
  3. Reheating: Reheat in the microwave or on the stovetop, adding a splash of water or vegetable broth to loosen the sauce if needed.

Nutritional Information (Per Serving, based on 4 servings)

For the Chickpea Paprikash:

  • Calories: 290
  • Total Fat: 11g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 550mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 10g
  • Net Carbohydrates: 29g
  • Sugars: 7g
  • Protein: 10g

For the Vegan Butter Parsley Noodles:

  • Calories: 320
  • Total Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 2g
  • Net Carbohydrates: 43g
  • Sugars: 2g
  • Protein: 7g

SmartPoints (WW Points)

For the Chickpea Paprikash:

  • SmartPoints Value: 8 points per serving (based on standard WW guidelines; values may vary depending on specific ingredients).

For the Vegan Butter Parsley Noodles:

  • SmartPoints Value: 9 points per serving (based on standard WW guidelines; values may vary depending on specific ingredients).

Additional Tips:

  1. Flavor Enhancements: Add a splash of lemon juice or a few dashes of hot sauce to the paprikash for added brightness and heat.
  2. Vegetable Additions: Feel free to incorporate other vegetables like zucchini or spinach into the paprikash for extra nutrition and variety.
  3. Garnishing: Garnish with additional fresh parsley or a sprinkle of vegan cheese for extra flavor and visual appeal.
  4. Meal Prep: This dish is great for meal prep. Prepare a batch and store in individual portions for easy, grab-and-go lunches or dinners throughout the week.

Conclusion

Our Chickpea Paprikash with Vegan Butter Parsley Noodles offers a flavorful and satisfying plant-based meal that stays true to the heart of traditional paprikash. With detailed instructions and helpful tips, this guide ensures you can create a delicious and nutritious dish that fits seamlessly into a vegan or plant-based lifestyle. Enjoy this comforting and hearty meal as a delightful dinner option that is sure to please both vegans and non-vegans alike.