This Mushroom & Chickpea Stroganoff is SO delicious and one you’ll want to add to your dinner plans for the week. This creamy dish comes together effortlessly in under 30 minutes, making it a perfect vegetarian option for a quick and nutritious meal. We love that the chickpeas offer a great source of protein and the way that the lemon adds a brightness to the dish that really puts it over the top! With a super luscious, paprika-infused sauce, we know you’ll enjoy the appetizing textures and rich flavors of this stroganoff. We serve ours over rice with toasted pitas and it’s truly a crowd pleaser. Full recipe below!
Mushroom & Chickpea Stroganoff
We LOVE this vegetarian dish. It’s so creamy, flavorful, and unique. It also comes together in under 30 minutes for a quick and nutritious dinner on those busy days!
Ingredients
- 1-2 tbsp olive oil
- 1 medium onion finely diced
- 1 8 oz package mushrooms sliced
- 2-3 garlic cloves minced
- 1.5 tsp paprika
- 1/4 cup tomato paste
- 1 15.5 oz can chickpeas rinsed & drained
- 1/2 cup heavy cream
- 1/4 cup water
- Juice from 1/2 lemon
- Salt & pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large cast iron over medium heat, add 1-2 tbsp of olive oil and your onion. Cook until onion is softened slightly.
- Add all of your sliced mushrooms and cook until they’re tender.
- Add the garlic, paprika, tomato paste and stir until onions and mushrooms are coated.
- Add in chickpeas, heavy cream and water. Stir to combine and bring to a simmer. Cook for about 5-8 minutes until chickpeas are fully heated through.
- Add the lemon juice, salt & pepper to taste, garnish with fresh parsley and enjoy! We love ours over rice or with toasted pitas