Mushroom Chickpea Skillet

By á-29897

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

Ingredients

• 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

Details

Servings 4
Adapted from savorynothings.com

Preparation

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.