CHICKPEA PAPRIKASH W/ BUTTERY PARSLEY NOODLES

Ingredients
1/2 lb. pasta
2 tbsp vegan butter, divided
3 tbsp finely chopped fresh parsley
1 cup finely chopped onion
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp tomato paste
1 tsp garlic powder
2 tbsp sweet paprika
2 15 oz. cans chickpeas, drained and rinsed
1 tbsp all-purpose flour
1 cup vegetable broth
2 cups crushed tomatoes
1/2 cup vegan sour cream
1/8 to 1/4 tsp red chili flakes (optional)
Cook pasta according to package directions for al dente in salted water (2 tbsp kosher salt), then drain. Transfer pasta to large mixing bowl, add 1 tbsp butter & fresh parsley. Remove water from pan. Over medium heat, add onions, oil, remaining butter, salt & pepper to pan. Stir, cook on medium low heat for 5 min. Add tomato paste & garlic powder. Stir, cook 3 min. Stir in paprika & chickpeas. Then stir in the flour. Stir in vegetable broth followed by crushed tomatoes, sour cream & optional red chili flakes. Stir well to incorporate. Bring to gentle simmer, cook for 4-5 min, careful not to boil. Add pasta and serve