Entrees/ Recipes

Mushroom Chickpea Paprikash By Oh My Veggies.com

Mushroom Chickpea Paprikash

Mushroom Chickpea Paprikash

Are you familiar with paprikash? I am a little ashamed to admit that even though my grandmother was from Hungary, I only really learned about the dish recently. According to my dad, this classic Hungarian recipe constantly made an appearance at the dinner table when he was growing up. I certainly feel like I missed out since I never got to try her version!

Paprikash is traditionally made with chicken and features a bright red sauce. It is creamy and slightly tangy (from the use of sour cream) and is filled with plenty of paprika, which gives it a rich and robust flavor—and its name. While very different in taste, it actually reminds me quite a bit of stroganoff, as they both have a creamy sauce and are usually served over egg noodles.

Mushroom Chickpea Paprikash

My grandmother often subbed in mushrooms for the chicken in order to save a little money. In this version we’re using a mix of both mushrooms and chickpeas to replace the meat. The mushrooms help give it that sort of hearty and meaty texture, while the chickpeas add a nice bit of protein.

Ideally you want to use Hungarian sweet paprika here, however regular sweet paprika works just fine. A little cayenne is also added for just a touch of heat, which is balanced out perfectly by the sour cream. It you want to lighten up the dish slightly, you can substitute in some plain Greek yogurt in its place.

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Mushroom Chickpea Paprikash

Mushroom Chickpea Paprikash

A classic Hungarian dish made meatless with mushrooms and chickpeas, featuring a creamy sauce flavored with paprika and served over egg noodles.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: about 4 servings

Ingredients

  • 8 ounces uncooked egg noodles or fettuccine
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 2 (8 ounce) packages baby bella mushrooms, sliced   
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups low-sodium vegetable broth       
  • 1 1/2 tablespoons sweet paprika
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon salt
  • 1 large tomato, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup sour cream or plain Greek yogurt
  • Chopped fresh parsley, for garnish

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain and set aside.
  2. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook until they’re tender and have released most of their juices, about 5 to 7 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly pour in the broth, stirring the entire time.
  3. Stir in the paprika, cayenne, salt, tomato and chickpeas. Increase the heat to medium high and bring the mixture almost to a boil. Turn the heat down slightly and let the mixture continue to simmer, stirring occasionally, until it thickens up, about 5 to 7 minutes. Turn off the heat. Stir in the sour cream.
  4. Add some of the cooked noodles to a bowl. Spoon some of the mushroom mixture over the top and garnish with parsley.

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22 Comments

  • Reply
    marcie
    July 15, 2015 at 10:01 am

    If this tastes anything like Hungarian goulash, I’d love it! I love big, paprika flavor, and I’m completely down with subbing the chicken with mushrooms and chickpeas. This looks delicious!

    • Reply
      Ashley Jennings
      July 16, 2015 at 12:50 pm

      Can you believe I’ve never had goulash?? Thanks Marcie!

  • Reply
    Anrola
    July 15, 2015 at 11:15 am

    Wow what a wonderful looking dish, so easy too, I am certainly going to save this recipe.

    • Reply
      Ashley Jennings
      July 17, 2015 at 8:05 am

      Thank you! Hope you enjoy!

  • Reply
    Emma {Emma's Little Kitchen}
    July 15, 2015 at 12:27 pm

    Looks and sounds divine! Can’t wait to try it!

    • Reply
      Ashley Jennings
      July 16, 2015 at 12:50 pm

      Thanks Emma!

  • Reply
    Jennifer @ Delicious
    July 15, 2015 at 9:37 pm

    I like the twist you made on the classic Hungarian paprikash, it looks delicious and very warm and hearty with that amazing color. Would really love to try this with Hungarian sweet paprika, though. Note to self, ‘need to add that to my grocery list. 🙂

    • Reply
      Ashley Jennings
      July 16, 2015 at 12:50 pm

      Thanks so much Jennifer! Hope you enjoy 🙂

  • Reply
    Mushrooms dinner
    July 16, 2015 at 2:40 am

    Mushroooooooooooms? I like mushrooms. Thank you Ashley.

  • Reply
    Chris
    July 16, 2015 at 5:14 pm

    Looks interesting. I might try it.

    • Reply
      Ashley Jennings
      July 22, 2015 at 9:35 am

      Hope you enjoy if you do Chris!

  • Reply
    Yafa
    August 3, 2015 at 10:39 am

    Made this last night. It was incredible. Will definitely make it again. You can expand on this recipe in so many ways!

    • Reply
      Ashley Jennings
      August 6, 2015 at 12:15 pm

      So happy to hear this Yafa! Thanks for letting us know!

  • Reply
    Faye
    October 10, 2015 at 9:38 pm

    This looks like a great way to change up the regular dinner rotation. Any ideas for a vegan substitute for the greek yogurt? Maybe some sort of pureed silken tofu or potato?

    • Reply
      Ashley Jennings
      October 16, 2015 at 8:07 am

      Hi Faye! If it were me, I’d go for some sort of non-dairy yogurt – just for that touch of tang it will give the final dish! But I think the tofu could also work to give it that creaminess! Or even cashew cream…

  • Reply
    Martine
    January 24, 2016 at 6:46 pm

    Délicieux!

    • Reply
      Ashley Jennings
      February 1, 2016 at 12:54 pm

      Thanks Martine!

  • Reply
    Alexa
    March 17, 2017 at 5:52 am

    As a fellow Hungarian, although I’ve never done this paprikash with chickpeas involved, i very often make this dish with only the mushrooms in, that’s the most traditional thing here to do if you want to do a meatless paprikash, but the chickpea makes so much sense in terms of protein and whatnot. This is such a great dish and a really easy go-to recipe when I have no clue what to do and I’m stuck with a good bunch of shrooms in my fridge. 🙂

    • Reply
      Ashley Jennings
      March 23, 2017 at 1:47 pm

      Yes! That’s exactly what my grandma always used to do 🙂 Thanks for the kind words Alexa!

  • Reply
    Evelyn Norwood
    March 18, 2017 at 2:06 pm

    I am looking forward to trying the Mushroom Chickpea Paprikash.
    I was wondering if this could also be done in an Instant Pot.
    I had trouble with your print button on the recipe. I had to cut and paste.

    • Reply
      Ashley Jennings
      March 23, 2017 at 1:50 pm

      Hey Evelyn – I’m not really sure … I don’t have an instant pot so it’s not something I’ve ever tried! Sorry!

  • Reply
    Cassandra
    April 18, 2018 at 7:54 pm

    Not sure where I went wrong on this, but it was likely the worst meal I’ve made from ohmyveggies. It was unpalatable for both my husband and I. I’m wondering if I used the wrong spices? I used just regular paprika and cayene…. c’est la vie. Out to eat we go.

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