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Ingredients
  • ½ 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
  • ½ 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
  • ½ cup vegan sour cream
  • ⅛ to ¼ tsp red chili flakes optional
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