Recipe: Mushroom Chickpea Paprikash

I ate lots of delicious, creamy pasta dishes whilst in Hungary and Slovenia recently, so when I got back to a cold Melbourne winter I decided to try and recreate that kind of food in my own kitchen. This mushroom chickpea paprikash makes use of some of the amazing paprika I brought back from a market in Budapest and is absolutely deeelish!

Mushroom Chickpea Paprikash | I Spy Plum Pie

This recipe is oh-so-slightly altered from one I found at Oh My Veggies

Ingredients List

  • 500g egg noodles
  • 2tbs oil
  • Brown onion
  • 3 cloves garlic
  • 700g mushrooms (I use field mushrooms)
  • 3tbs plain flour
  • 1 1/2 cups vegetable stock
  • 3tsp sweet paprika
  • 1/4-1/2tsp cayenne pepper
  • Pinch salt
  • Can of chickpeas
  • 1/2 cup sour cream
  • Fresh parsley


  1. Cook egg noodles according to package directions
  2. Dice the onion and mince the garlic
  3. Heat the oil in a pan and cook the onion until translucent then add the garlic and cook for 30 seconds
  4. Slice the mushrooms and add to the pan, stirring to combine then cook for 5-7 minutes until tender and most of their juices have been released
  5. Gradually add the flour, stirring constantly
  6. Slowly pour in the stock, stirring continually, then add the spices and salt and stir to combine
  7. Add the chickpeas, stir through and bring to almost a boil, before reducing to a simmer
  8. Cook for 5-7 minutes until the sauce thickens then stir in the sour cream and remove from the heat
  9. Divide the egg noodles into your bowls then spoon over the mushroom sauce and sprinkle with fresh parsley
  10. Enjoy!

Mushroom Chickpea Paprikash | I Spy Plum Pie

What I particularly love about this mushroom chickpea paprikash is that it is filling and warming without feeling overly heavy, which can be a hard balance to strike! It also brings back memories of food I ate in cute little Budapest restaurants which is always a nice bonus! It’s amazing how food can transport back to places and times so easily, especially when we get to use ingredients from that location! I have so many kinds of paprika in my kitchen now it’s a little absurd, but it definitely makes me happy!

This dish is also ready in less than half an hour, making it perfect for a mid-week dinner option when you don’t want to slave away in the kitchen for ages (which is pretty much always in my house!).

Mushroom Chickpea Paprikash | I Spy Plum Pie

Have you tried mushroom chickpea paprikash before?

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