Paprika chickpeas with mushrooms

This is a special recipe for healthy chickpeas with paprika and mushrooms. It’s ideal when you want to extra-pamper yourself or your lovely ones with a spicy dish. Accompany with some slices of fresh, wholegrain bread and a glass of white wine!

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  • 250 g chickpeas
  • 500 g Pleurotus mushrooms
  • 1 onion cut into small cubes
  • 2 spring onions, thinly sliced
  • 1 clove of garlic, thinly sliced
  • 50 ml olive oil
  • 1 teaspoon of fresh thyme, thinly cut
  • ½ of a teaspoon paprika (sweet or smoked)
  • Salt
  • Freshly ground pepper


  • Choose peeled chickpeas and put them in a bowl with cold water overnight.
  • Next morning rinse them properly and put them in a pan with cold water.
  • Remove them from the pot and sieve them.
  • Fill the pot with boiling water (from a kettle or a pot that boils at the same time).
  • Put again the chickpeas to the hot water and simmer for 50 minutes.
  • Cut the mushrooms to medium pieces.
  • Put a non-stick frying pan over medium-high heat.
  • Add olive oil to the pan and then the onions and the garlic.
  • When they have turned golden brown, add the mushrooms.
  • Add the rest of the ingredients and the chickpeas and simmer for 20-30 minutes.

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