Veggies & Chickpea Paprikash

Looking for a tasty, inexpensive and filling dinner to feed a crowd? This skillet Paprikash is full of veggies, and hunger-satiating chickpeas. Serve it over your favorite noodles. No vegan sour cream? Use a heavy non-dairy creamer, or make cashew cream(1/2 cup cashews soaked in 1 cup hot water, then blend until smooth).

INGREDIENTS

4 Tbsp vegan butter

1 large sweet onion, chopped

2-3 carrots, chopped

2 ribs celery, chopped

1 large green pepper, chopped

8 oz mushrooms, chopped

3 cloves garlic, minced

3 Tbsp sweet paprika

1 tsp smoked paprika

1/8 tsp cayenne pepper

1 Tbsp tomato paste

1 Tbsp flour

1.5 cups broth(no chick'n or vegetable)

28 oz can crushed tomatoes(or 2 x 15oz cand tomato sauce)

15 oz can chickpeas, drained and rinsed

1 tsp sugar

1 cup vegan sour cream

12 oz eggless noodles or 1lb pasta of choice

DIRECTIONS

1. Melt vegan butter in a large skillet over medium-high heat. Sauté onions, carrots, celery and mushrooms until softened and onions translucent, approximately 10-12 minutes. Season well with salt and pepper.

2. Add garlic to skillet and continue to cook another minute. Add sweet paprika, smoked paprika, cayenne pepper and tomato paste. Continue to cook for 2-3 minutes to release aromatics and tomato paste darkens a little. Sprinkle flour over mixture and continue to cook, stirring frequently for 2 minutes, making flour is completely mixed in.

3. Stir in broth, crushed tomatoes(or tomato sauce), chickpeas and sugar. Bring to boil, reduce heat then simmer until vegetables tender, approximately 20-25 minutes, stirring occasionally. **Use a splatter shield or cover partially to reduce splatter.

4. While Paprikash is simmering, cook noodles according to package directions. Drain, then toss with 2 Tbsp vegan butter or olive oil. Set aside.

5. Stir vegan sour cream into the Paprikash. Continue to simmer another 5 minutes. Taste and season with salt to taste.

6. Serve Paprikash over noodles.