Now, I made a chicken paprika version of this back before I was vegan which called for adding sour cream at the end and I absolutely LOVED it over that fake yellow rice in the yellow bag. So, now that I follow a whole food plant-based no oil way of eating, I've hacked the cream, bumped up the heat and deepened the flavor with smoked paprika...and of course, added chickpeas to make a totally different type of sauce served over any type of pasta or how about over my easy peasy homemade saffron yellow rice?
Vegan Cooking Level: Beginner
1 can chickpeas, drained
2 cans diced tomatoes and their juice
1 small onion, diced
2 cloves garlic, grated
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. smoked paprika
1/8 tsp. crushed red pepper
1/4 tsp, ground mustard
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. garbanzo flour
2-3 tbsp. almond milk
optional: 1/4 prepared oil-free vegan pesto
optional: 1/4 cup halved, pitted olives
optional: 1 cup spinach
Step 1: Add the first 8 ingredients plus any optional pesto to a pot (or Instant Pot). Bring to a boil and then reduce heat to low and simmer for 20 minutes (Or set the Instant Pot to "manual" and 17 minutes.)
Step 2: Use your immersion blender in the pot to gently pulse to smooth out any large tomato lumps, also thickening sauce by partially blending a few of the chickpeas in the pot as well.
Step 3: Whisk the flour and milk together in a bowl and pour into the sauce and stir to combine. Add any optional olives or spinach in to wilt just before serving.
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