Chickpea Stroganoff Recipe

Name: Chickpea Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, finely sliced; 2 garlic cloves, crushed; 2 -3 tablespoons olive oil; 2 teaspoons ground paprika (sweet, rather than hot); 2 cups button mushrooms, halved; 2 large tomatoes, peeled and chopped; 2 (14 ounce) cans cooked chickpeas; 1 teaspoon honey; 1 tablespoon tomato paste; 1 teaspoon mustard powder, mixed with 1 tablespoon water; 3/4 - 1 cup vegetable stock; 1 tablespoon finely chopped fresh dill; 1 tablespoon finely chopped fresh parsley; 1 tablespoon finely chopped fresh chives; salt and freshly cracked peppercorn, to taste; 10 ounces light sour cream

Servings: persons

1 large onion, finely sliced
2 garlic cloves, crushed
2 -3 tablespoons olive oil
2 teaspoons ground paprika (sweet, rather than hot)
2 cups button mushrooms, halved
2 large tomatoes, peeled and chopped
2 (14 ounce) cans cooked chickpeas
1 teaspoon honey
1 tablespoon tomato paste
1 teaspoon mustard powder, mixed with 1 tablespoon water
3/4 - 1 cup vegetable stock
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
salt and freshly cracked peppercorn, to taste
10 ounces light sour cream

1
Heat olive oil in a heavy-based pan over medium-high heat.
2
Add sliced onion and garlic, and saute until onion is golden brown and translucent.
3
Stir in paprika powder and cook over gentle heat 2 minutes.
4
Add mushrooms and saute until soft, a couple of minutes.
5
Add tomatoes, stir and cook a further minute.
6
Stir in drained chickpeas, honey, tomato paste, mustard mixed with water and 3/4 cup stock.
7
Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining 1/4 cup of stock if necessary.
8
Stir in the fresh herbs and half the sour cream, and re-heat gently.
9
Season to taste with salt and pepper.
10
Serve over hot, freshly cooked rice with a dollop of sour cream on each serving.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large onion, finely sliced, 2 garlic cloves, crushed, 2 -3 tablespoons olive oil, 2 teaspoons ground paprika (sweet, rather than hot), and more.

Yes, Chickpea Stroganoff falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions