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Mushroom Chickpea Skillet


Servings 4; Calories 373
Total Fat 7.3g; Sat. .9g
Cholesterol 0g
Sodium 517mg
Total Carbs 63.4g; Fiber 14.9g; Sugar 21.3g
Protein 18.7g

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Rate this recipe 4.7/5 (7 Votes)


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • Handful of sage leaves, chopped
  • 20 oz brown mushrooms, cleaned and sliced
  • 1/4 cup dry white wine
  • 3 cups passata or tomato puree, boxed
  • 2 15oz cans chickpeas, drained and rinsed
  • 1/2 cup dried tomatoes, chopped
  • 1/4 teaspoon ground cumin
  • Salt and pepper, to taste


Servings 4
Adapted from


Step 1

1.In a large skillet heat the olive oil over medium-high heat. Add the onion and garlic and fry until slightly browned. Add the sage and the mushrooms and continue frying over high heat for about 5 minutes, stirring often.
2.Deglaze with the white wine. Add the passata and bring to a boil. Reduce the heat to medium-low.
3.Add the chickpeas and dried tomatoes and season with cumin, salt and pepper. Simmer for 5-8 minutes and check for seasoning again before serving.

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