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Chickpea Paprikash
- 2 15oz. Cans(about 30 oz.) Chickpeas, drained
- 1 tsp. Olive oil
- 1/2 an Onion, chopped(I used a vidalia)
- 3 Cloves Garlic, chopped
- 2 Tbsp. Paprika
- 3 Tbsp. All purpose flour
- 1 C. Vegetable broth
- 1 C. Crushed tomatoes, canned
- 1/2 C. Full fat coconut milk
- Salt and Pepper to taste
- Vegan Spaetzle
- 2 C. All purpose flour
- 1 1/2 C. Water
- 1/2 tsp. Nutmeg
- 1 tsp. Salt
Instructions
- Start to boil a pot of water for the spaetzle if you are making it.
- Now heat a large cast iron skillet or non stick pan on medium high. Then add the olive oil, onions and garlic. Saute for a few minutes until the onion becomes translucent, reducing heat as needed.
- Then add the chickpeas, and saute for a minute. Then add the flour, and toss to coat the chickpeas.
- Now add the paprika, veggie broth, crushed tomatoes and coconut milk. Season with a few pinches of salt and pepper. Reduce heat to low, and simmer until it thickens a bit and the flavors have developed. About 10 minutes or so. Stirring occasionally. Taste and adjust seasoning.
- While the paprikash is simmering, make the spaetzle. In a medium sized mixing bowl, combine all the ingredients for the spaetzle and stir to combine. Make sure the mixture is fully combined.
- Once the water starts to boil, place or hold a colander over the water, and pour a little of the spaetzle mixture into the colander. Then press through the colander until little dumplings drop into the water. Repeat with all of the spaeztle mixture. Boil until the spaetzles float. It only takes a minute or two. Then scoop out or drain.
- Once the paprikash and spaetzle are both done, either toss the spaetzle into the pan with the paprikash, or place the spaetzle into a bowl and top with the paprikash! Yummy!
Notes
- If you don't feel like making the spaetzle, this would be great with any kind of noodles!
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