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!
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
Steps
- Cook egg noodles according to package directions
- Dice the onion and mince the garlic
- Heat the oil in a pan and cook the onion until translucent then add the garlic and cook for 30 seconds
- 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
- Gradually add the flour, stirring constantly
- Slowly pour in the stock, stirring continually, then add the spices and salt and stir to combine
- Add the chickpeas, stir through and bring to almost a boil, before reducing to a simmer
- Cook for 5-7 minutes until the sauce thickens then stir in the sour cream and remove from the heat
- Divide the egg noodles into your bowls then spoon over the mushroom sauce and sprinkle with fresh parsley
- Enjoy!
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!).
Have you tried mushroom chickpea paprikash before?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!