Chickpea Paprikash with Egg Noodles & Green Beans

Step 1

Peel & small dice the onion.

Step 2

Heat a drizzle of oil in a frying pan over medium heat. Add the diced onion. Season with salt, pepper, paprika & cayenne (optional). Cook, stirring often, until the onion is soft, about 4-5 min.

Step 3

If the frying pan looks dry, add another drizzle of oil, then grate the garlic directly into the pan. Cook for about 30 sec, stirring constantly, then stir in the flour. Cook for 1-2 min more.

Step 4

Add the tomatoes, chickpeas (drained & rinsed) & 1/4 cup water per serving. Season with salt, stir to combine & bring to a gentle simmer, stirring occasionally.

Step 5

Meanwhile, bring a pot of salted water to a boil. Add the green beans & cook for 3-4 min, until just-tender. Use tongs or a slotted spoon to transfer the green beans to a dish & set aside.

Step 6

Return the same pot of water to a boil. Add the egg noodles & cook until tender, following package directions for specific timing. Drain the noodles, return to the same pot & add a dab of butter.

Step 7

Remove the frying pan with the chickpeas from the heat. Stir in the sour cream.

Step 8

Serve the chickpeas over buttery egg noodles with green beans on the side. Drizzle the green beans with olive oil & season with salt & pepper. Garnish with finely chopped fresh parsley, if you have any. Enjoy!