Chickpea Mushroom Stroganoff

Chickpea Mushroom Stroganoff

Stroganoff is typically made with beef, but I’ve swapped it here for mushrooms and chickpeas. This by no means is an authentic stroganoff recipe, however I think you’ll love this vegetarian high fibre version. It’s nutritious, really quick to make and makes perfect leftovers. 

Serve this with whatever you fancy. It’s delicious with rice, or some nice crusty bread and a side salad. Or sometimes I just eat it by itself! Chickpeas include carbohydrates as well as some protein, so it should keep you full for long. 

What ingredients do you need for this dish (includes possible substitutions)? 

Onion: use a brown or red onion, or even a couple of shallots if you have it! 

Mushrooms: I find smaller mushrooms, like chestnut or button mushrooms, are best in this dish. 

Garlic: use as much or as little as you desire! 

Smoked paprika: gives a nice smoky flavour to the dish. 

Tomato paste: provides flavour and colour to the dish.

Chickpeas: most pulses/beans should be nice in this!

Double cream: can be substituted for a couple of tbsp of cream cheese or sour cream. Just add it right at the end (i.e., don’t simmer it for 5 minutes). 

Lemon: gives a welcome freshness to the dish.

What to serve this with? 

Serve this with whatever you fancy. It’s delicious with rice, or some nice crusty bread and a side salad. Or sometimes I just eat it by itself! Chickpeas include carbohydrates as well as protein, so it should keep you full for long. 

Instructions 

Fy the onion 

In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil then the onion with a pinch of salt. Cook until softened slightly, about 5 minutes. Stir often. 

Add the mushrooms 

Add the mushrooms and cook until tender and all the liquid has evaporated. 

Add the garlic, smoked paprika and tomato paste 

Add the garlic, smoked paprika and tomato paste. Cook for 2 minutes. Stir regularly. 

Add the chickpeas, water and cream 

Add the chickpeas, cream and water. Stir to combine and bring to a simmer. Cook for 5 minutes. If you’re swapping the cream for cream cheese or sour cream here, then just add the chickpeas and water at this point then simmer for 5 minutes. After that, you can stir in the cream cheese or sour cream. 

Squeeze in the lemon 

Squeeze in the lemon juice to taste, then taste for seasoning and enjoy!