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.
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.
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 ¼ cups vegetable broth
- 1 ½ tablespoons sweet paprika
- ¼ teaspoon cayenne pepper or to taste
- ½ teaspoon salt
- 1 large tomato diced
- 1 15-ounce can chickpeas, drained and rinsed
- ½ cup sour cream or plain Greek yogurt
- Chopped fresh parsley for garnish
Instructions
- 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.
- 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.
- 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.
- Add some of the cooked noodles to a bowl. Spoon some of the mushroom mixture over the top and garnish with parsley.
marcie says
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!
Ashley Jennings says
Can you believe I've never had goulash?? Thanks Marcie!
Anrola says
Wow what a wonderful looking dish, so easy too, I am certainly going to save this recipe.
Ashley Jennings says
Thank you! Hope you enjoy!
Emma {Emma's Little Kitchen} says
Looks and sounds divine! Can't wait to try it!
Ashley Jennings says
Thanks Emma!
Jennifer @ Delicious says
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. 🙂
Ashley Jennings says
Thanks so much Jennifer! Hope you enjoy 🙂
Mushrooms dinner says
Mushroooooooooooms? I like mushrooms. Thank you Ashley.
Chris says
Looks interesting. I might try it.
Ashley Jennings says
Hope you enjoy if you do Chris!
Yafa says
Made this last night. It was incredible. Will definitely make it again. You can expand on this recipe in so many ways!
Ashley Jennings says
So happy to hear this Yafa! Thanks for letting us know!
Faye says
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?
Ashley Jennings says
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...
Martine says
Délicieux!
Ashley Jennings says
Thanks Martine!
Alexa says
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. 🙂
Ashley Jennings says
Yes! That's exactly what my grandma always used to do 🙂 Thanks for the kind words Alexa!
Evelyn Norwood says
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.
Ashley Jennings says
Hey Evelyn - I'm not really sure ... I don't have an instant pot so it's not something I've ever tried! Sorry!
Cassandra says
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.
Lindsay says
We make this recipe all the time and really love it! Thank you for sharing!
Rebecca says
Growing up with my Hungarian dad making the original chicken dish.. I really love this as a vegan substitute. I did add more sour cream than 1/2 cup. I also did not put the tomato in. Came out delish!