Chickpea Mushroom Recipe

Chickpea mushroom marsala is such a simple and flavorful meal! If you’re looking for a quick yet elevated dinner sans meat, this marsala recipe is the perfect fit!

It’s hearty, has tons of texture and really fun to customize! Eat it as is or toss it over some pasta, add it to a bowl with quinoa, or rice.

If you love easy vegetarian dinners, you have to try this Almond Beetroot Pasta + Nutty Gremolata, this 30-Minute Harissa Pasta and this Low Carb Cauliflower Flatbread!

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Avocado Oil. I love using avocado oil but you can use your favorite cooking oil. Olive oil, coconut oil or even butter would work great!

Shallots. I love using shallots because they’re a fun mix of both onions and garlic and they’re so light and delicate in texture. If you’re in a pinch and can’t find shallots you can definitely use some sweet onions instead.

Mushrooms. I use shiitake mushrooms but you can sub in your favorite mushrooms! Button mushrooms or even portabello mushrooms cut up would work great.

Chickpea Mushroom Marsala

Marsala Wine. This is what is the whole recipe is about, no? That deliciously sweet marsala wine! Marsala wine has such a unique flavor that I feel like subbing in another wine wouldn’t really do this dish justice. If you don’t have marsala wine or reallllly want a substitution for marsala wine, try a dry sherry, Madeira, or Pino Noir would be good options.

Vegetable Broth. This is going to give the sauce a delicious sauciness! Feel free to sub in whatever broth you have on hand but to keep this vegetarian and vegan, I’m using a vegetable broth.

The mushrooms give this dish some structure so when you’re slicing them, go for medium to thick slices as opposed to slicing them super thin.

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Turn down the heat to medium and add the sliced shallots to the pan and sauté for about 5 minutes, stirring frequently until they are softened and starting to brown.

Place the arrowroot flour in a metal sieve over the pan and tap it into the dish while you are whisking. This helps avoid any clumping.You don’t need an excuse, like a rainy day or an intention (or unintentional) binge, to treat yourself to something this savory and creamy. This is plant-based eating at it’s best. Besides, we’re talking mushrooms, chickpeas, and sour cream! You know that’s a winner already.

The idea for this recipe is rooted in a dish that my mom used to make. Although it’s gone through a complete transformation. Seriously, it’s just down to an idea about mushrooms in a creamy sauce. That’s about the flavor that's a bit earthy mushroom, a bit tangy sour cream, and a luscious sauce that melts into rice, pasta, or even mashed potatoes.

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Even if you make your own plant-based sour cream (and I highly recommend this), you will spend more time eating than cooking with this one. No unusual ingredients, no special techniques. And if you want to make the cooking process even smoother, here are a few tips:

Ahoy, my favorite plant-based sour cream! It’s going to take 10 minutes or less. Use a spice grinder (or coffee grinder) to turn raw cashews into a fine powder. Then, all the ingredients go into a blender, and you're done on the quick.

I always make the full recipe because that’s all the motivation I need for making tacos or a creamy dip. Chowhound that I am.

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It is my firm belief that vegan sour cream, specifically, the kind made with cashews, is essential for making this recipe. However, I appreciate that some folks want to avoid nuts. Here’s my best, unsolicited advice for a substitute:

In a small dish, mix together ½ cup of plant milk with 1 tablespoon of arrowroot and 1 teaspoon of apple cider vinegar. When you add the lemon juice at the finish of the creamed chickpeas, give it a taste and add more until it’s a bit zippy. This substitution won’t be precisely the same, but it will yield a creamy sauce, sans nuts.

When you drain the chickpeas, don’t forget to reserve 1 ½ cups of the liquid (aquafaba). That’s one of the secrets for making the sauce creamier and thicker. The recipe calls for 1 cup, but reserve a little extra just in case you want to add more.

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How many times had I started a quick-cooking main only to realize that I hadn’t started the rice or pasta water? How many? A lot.

I served this dish with brown basmati rice. That takes about 30 minutes to cook, plus another 5-10 minutes for it to settle in the pot. Make a plan for that.

If you are making rice, use a ratio of 2: 1 (liquid to dry rice) as a guide. Rinse the rice before you add it to the cooking water. That spruces it up, rids away any dust, and makes it taste better.

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It took me a long time to figure out that rinsing the dirt from porous mushrooms under a running faucet was cooking sabotage. Mushrooms will soak up all that water, and it goes straight into the pan. Either you end up trying to saute away all the liquid leaving you with little shriveled mushrooms, or you end up with a thin, less robust sauce.

All this can be avoided when we stop washing mushrooms. Take a damp paper towel or, if you want to get fancy, a soft mushroom brush and gently wipe away any dirt.

For our creamy mushrooms, just cut off the end of the stems and slice them lengthwise. This allows them to retain their 'mushroom-like’ appearance.

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That’s a fancy term for getting everything ready before you fire up the burner. This is a quick recipe, so be sure everything is within reach, not somewhere in the pantry or fridge.

Mise en place is a kitchen religion for me. I always prep all the veggies I'll be using, but I also gather any herbs and spices, and more often than not, I combine them in a small dish so that I don't need to think about it. At the very least, I make sure I have the jars in order, and my tablespoon and teaspoon measures grabbable.

Now that you’ve timed out the rice or pasta you want to help soak up all the sauce, cooking this dish is a breeze. Heat the pan to medium first, so the onions don’t stick so much. Sauté them for about 5 minutes to soften them, then add the garlic, rosemary, and thyme. You might notice at this point that the onions are sticking (mine did). Not to worry. Add the soy sauce and the mushrooms. Once you add the mushrooms, they will start to release their natural moisture. This will deglaze the pan.

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Don’t let the mushrooms get too dry before you get the sauce brewing. That’s a combination of that yummy plant-based sour cream, 1 cup of aquafaba (the reserved chickpea liquid), and the veggie broth.

If you are worried that your sauce might be thinner than you like, start by adding just 1 cup of the broth. Allow the sauce to simmer for 10 minutes and then add more. Remember, you still have chickpeas to add.

I like to bring out just a touch of tanginess by adding a tablespoon of lemon juice. It brings a crispness to the dish and balances out the mushrooms.

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As the smell wafting from the pan makes your mouth water, you might take a taste, give it a stir, and wonder if it’s too thin. It happens. Sometimes, the mushrooms have more moisture than we expect, or we get overzealous with the veggie broth or lemon juice. No worries. Give it a good stir and simmer it for another 10 minutes. Don’t forget, you’ll be smothering rice or pasta, and you want the sauce to penetrate every food surface and then some.

I finished the chickpeas and mushrooms with a bit of chopped parsley. Just a bit green to freshen up your eating experience. Now, sit down and relax with a luscious, well-deserved meal. Peace.Hello and apologies for going quiet on social media and not replying to comments for a few days, but I have been caked in sanding dust and covered in paint splatters. No, I am not at some fancy art class, I wish. This is much less fun. When we decided to leave the drizzly British shores for sunny Greece several years ago, I became an accidental landlady. I loved my little flat and I was really sad to hand it away to a couple of strangers but it was that or not going to Greece, which I am totally glad we did.

So my tenants moved out this Saturday and I’ve been in a bit of a mental hell hole since then. There is so much to do and so little time (despite what many people may think I do have a job) and there are so many fires (metaphorical, thankfully) to put out that I was getting really overwhelmed and my anxiety was through the roof.

Mushroom And Chickpea Soup

Luckily, I have the ever pragmatic and philosophical Duncan, my