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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.
Meanwhile, 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.