Recipe description
July 23, 2026
Chickpeas with mushrooms and paprika
Fiber-rich chickpeas with mushrooms and paprika for gentle digestion.
Protein Rich
Plant Based
Easy Recipe
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes and vegetables.
- Includes polyphenol-rich paprika and fresh herbs.
- Simple, one-pan dish with olive oil and plant-based protein.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chickpea
400
tablespoon
Mushroom
200
piece
Paprika powder
2
teaspoon
Onion
1
piece
Garlic
2
piece
Oil, olive
2
tablespoon
Parsley
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
2
Add minced garlic and sliced mushrooms to the pan. Cook until mushrooms are tender and browned, about 5-7 minutes.
3
Stir in paprika powder and cook for 1 minute until fragrant. Add chickpeas and mix well to combine.
4
Season with salt and black pepper. Cook for another 5 minutes, stirring occasionally, until chickpeas are heated through.
5
Remove from heat and stir in fresh parsley. Serve warm as a main dish or side.
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Nutrition
550 kcal
Calories
18 g
Protein
60 g
Carbohydrates
12 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
2.5 g
Salt
FAQ
Is this dish vegan?
Yes. It's completely plant-based and dairy-free.
Is the recipe gluten-free?
Yes. All ingredients are naturally gluten-free; check spice labels if you’re using packaged spices.
How long does it take to cook?
About 20 minutes from start to finish.
Can I use canned chickpeas or dried chickpeas?
Either works. Use rinsed canned chickpeas or cooked dried chickpeas; adjust time accordingly.
Can I substitute mushrooms with another vegetable?
Yes. You can use zucchini, spinach, or extra mushrooms.
How should I store leftovers?
Cool and refrigerate in an airtight container for 3–4 days; reheat before eating.
Can I freeze this dish?
Yes. Freeze cooked leftovers for 2–3 months; thaw and reheat.
What should I serve it with?
Pairs well with greens or grains like rice or quinoa.
How spicy is it and can I adjust the heat?
Paprika adds mild warmth; add chili flakes or fresh chili if you want more heat.
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