Chickpea Paprikash with Egg Noodles

Tender chickpeas simmer with softened onion and bell peppers, sweet paprika, tomatoes, and broth, then are finished with sour cream for a creamy vegetarian paprikash served over egg noodles.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 medium (about 225 g), diced yellow onion
• 2 medium (about 300 g), diced bell peppers
• 2 cloves (about 6 g), minced garlic
• 2 tablespoons (14 g) sweet paprika
• 2 cans, 15 oz each (425 g each), drained and rinsed canned chickpeas
• 1 can, 14.5 oz (411 g) diced tomatoes
• 1 cup (240 ml) vegetable broth
• 1 teaspoon (6 g), plus more for pasta water kosher salt
• 0.25 teaspoon (0.5 g) black pepper
• 0.5 cup (120 g) sour cream
• 12 ounces (340 g) wide egg noodles
• 2 tablespoons (8 g), chopped fresh parsley

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until tender, then drain. Reserve 1/2 cup (120 ml) pasta water if needed to loosen the sauce. (about 10 min)
2. Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, 7 to 9 minutes. (about 9 min) — Medium heat
3. Add the garlic and cook for 30 seconds. Stir in the sweet paprika and cook for 30 seconds more, just until fragrant; do not let it scorch. (about 1 min) — Medium heat
4. Add the chickpeas, diced tomatoes with their juices, broth, salt, and black pepper. Bring to a gentle simmer, then cook uncovered until the sauce thickens slightly and the chickpeas are hot, 10 to 12 minutes. (about 12 min) — Gentle simmer
5. Remove the skillet from the heat. Stir 1 cup of the hot sauce into the sour cream in a bowl, then stir that mixture back into the skillet to prevent curdling. Do not boil after adding the sour cream. Taste and adjust seasoning. (about 3 min) — Off heat
6. Serve the chickpea paprikash over the egg noodles and garnish with parsley. The chickpeas should be steaming hot throughout; for food safety, reheat leftovers to 165°F (74°C). (about 2 min)