Chickpea Paprikash

Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1/4 cup tomato paste
• 2 tablespoons sweet paprika
• 1 (13.5 oz) can full-fat, unsweetened coconut milk
• 1 (28 oz) can chickpeas, drained and rinsed
• 1/2 teaspoon salt
• 1 pound short-cut pasta (gluten-free if needed)

Optional additions:

• 1/4 cup chopped red bell pepper
• 1/4 cup chopped spinach or kale
• 1/4 teaspoon red pepper flakes

Instructions:

1. Sauté vegetables: Heat olive oil in a large pan over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and tomato paste. Cook for another 3-4 minutes until fragrant.
2. Combine ingredients: Pour in coconut milk, chickpeas, paprika, and salt. Bring to a simmer, then reduce heat and cook for 5-10 minutes, or until thickened and heated through. Taste for salt and adjust as needed.
3. Cook pasta: Cook pasta in salted water according to package directions.
4. Assemble: Divide pasta among bowls and top with chickpea paprikash.
5. Optional additions: Add chopped red bell pepper, spinach, or kale for extra vegetables. Add red pepper flakes for a spicier kick.

Enjoy your delicious Chickpea Paprikash!