Mushroom Chickpea Paprikash

By Ashley Jennings | Last Updated: July 15, 2015

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.

Go to Mushroom Chickpea Paprikash recipe

Mushroom Chickpea Paprikash

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

35 minutes


about 4 servings


  • 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
Print recipe


  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.

About Ashley Jennings

Ashley Jennings is the blogger behind Cook Nourish Bliss, where she shares healthy, whole foods along with a few indulgent treats. Ashley is a home cook who loves to play in the kitchen, where she is constantly tripping over her hungry beagle.

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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!

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. 🙂

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?

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…

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. 🙂

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.

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

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