Chickpeas with Mushrooms



This recipe is a healthy and filling dish that comes together in less than an hour for a light meal. The chickpeas provide a nice dose of healthy protein while the mushrooms add a ton of earthy flavor. Try this recipe served over a bed of quinoa or…

try it on top of a toasted and butter slice of rustic bread. If you have leftovers you can turn them into a salad with the addition of some hearty greens and vegetables.

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  • 300 grams chickpeas
  • 2 bay leaves
  • 1 bouillon cube
  • 1 onion (diced)
  • 1 garlic clove (diced)
  • 250 grams mushroom (assorted, varieties)
  • 1 liter vegetable stock
  • thyme
  • salt
  • ground black pepper
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    1. Soak the chickpeas overnight in cold water. The next day, drain them and add them to a pressure cooker. Cover with fresh water, 1 bay leaf, and a bouillon cube, and boil for 10-12 minutes.
    2. In a skillet, saute the onion and garlic with the mushrooms. If using dried mushrooms, rehydrate them for 20 minutes in warm water first.
    3. Place the drained chickpeas and sauteed vegetables into a stock pot and cover with vegetable stock, 1 more bay leaf, and thyme. Simmer for 15 minutes on low heat.
    4. When done, salt and pepper to taste.
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