Spiced Chickpeas with Mushroom and Garlic
These spiced chickpeas with mushroom and garlic work well as a healthy salad topper but they’re also outstanding as a delicious side dish. Chickpea recipes like this one are easy to make, keep well, are naturally gluten-free and a good source of fiber and protein in a plant-based diet.
Originally Posted: June 11, 2014 | Updated: April 26, 2019
Table of Contents
A Perfect Salad Topper
As much as I love eating bowls of veggies all day long, it’s not enough to fill me up and keep me energized throughout the day. I find these chickpeas to be a satisfying and filling addition to salads or as a healthy side dish. They provide an extra boost of protein and carbohydrates to keep my full and energized. They’re yummy as a soup topping too! You could try them on my Roasted Garlic Cauliflower Soup or Coconut Ginger Carrot Soup.
Health Benefits of Chickpeas
Chickpeas, or garbanzo beans, are great for adding texture, flavour and nutrition to all kinds of recipes and are an easy to use and versatile ingredient. From sweet to savory recipes, they’re a handy staple in a plant-based diet and one of my favourite healthy foods!
There are so many reasons to love them. Let’s take a look. Chickpeas are:
- a good source of protein
- rich source of dietary fiber
- a source of manganese and folate
- a source of choline
- a source of selenium (detoxifies cancer-causing compounds)
- source of potassium, vitamin C and vitamin B6
How to Cook Dried Chickpeas
You can certainly use canned chickpeas in this recipe but I usually just cook my own dried chickpeas at home. It’s an easy and inexpensive alternative to using canned and also reduces the sodium content as canned chickpeas typically have added salt.
To cook your own chickpeas from scratch:
- Place dried chickpeas in a bowl, cover with water and let soak for about 6 hours.
- Drain and rinse well.
- Place soaked chickpeas in a large pot, cover with water and simmer, covered for about 1 hour until tender.
- Use as you would canned chickpeas.
If you’re using canned chickpeas, no problem. Just give them a good rinse before using. I keep canned chickpeas on hand in my pantry too since they’re so convenient for quick meals when you’re short on time and ingredients.
How to Make Spiced Chickpeas
As you’ll see below, this dish is very easy to make. First, you’ll cook up the onions and mushrooms, then add the spices and finally the chickpeas, cooking it all up until browned and heated through
Spiced Chickpeas with Mushroom and Garlic
I made these one night when I had next-to-no groceries in the house and they turned out so tasty I decided to make a recipe out of it.
You’ll need about 20 minutes to make this quick and easy recipe and it works well for lunch, dinner or a healthy snack. All you need to do is chop up the mushroom, garlic and onion and cook everything up in a pan. The finished dish is full of delicious spiced flavour and can be enjoyed on its own or added to salads, wraps and buddha bowls.
Feel free to switch up the veggies or add additional veggies like diced bell peppers or a handful of spinach.
PrintQuick and Easy Spiced Chickpeas
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Prep Time: 5 mins
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Cook Time: 20 mins
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Total Time: 25 minutes
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Yield: 2 1x
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Category: Side
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Method: Stovetop
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Cuisine: Vegan, Gluten-Free
This healthy chickpea recipes is extra flavorful thanks to a wonderful blend of spices and yummy mushrooms, garlic and onion. Enjoy this as a side dish, healthy snack or piled on top of a salad.
Ingredients
- 2.5 cups cooked chickpeas (1 19 oz. can, drained and rinsed)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 a medium white onion, diced
- 2 cups sliced white mushrooms
- 1 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1/2 tsp chili powder
- 1/4 tsp thyme
Instructions
- Heat the olive oil in a pan over medium heat or omit the oil and use a splash of water or vegetable broth.
- Add the onions, garlic and mushrooms and cook for 6 or 7 minutes, stirring every couple minutes to allow them to start to brown.
- Add all the spices and cook for a few more minutes, stirring often.
- Add the chickpeas and continue cooking and stirring for 5-10 minutes until heated through and browned.
Notes
Feel free to throw in a handful of spinach at the end of cooking for a chickpea and spinach dish.
This can also be made with black beans, pinto beans or even cooked lentils.
Keywords: spiced chickpeas, vegan chickpea dish, chickpea side dish, easy, healthy, plant-based
More Chickpea Recipes
Spicy Chickpea Wraps with Spinach and Avocado // Easy Vegetable Chickpea Curry // Curried Chickpea Potato Stew // Chickpea Blueberry Salad // Vegan Chickpea Salad with Lemon Tahini Sauce // Beet Hummus
Hi!
How long last leftovers in the fridge? Can be reheat?
Thanks so much for being such an inspiration.
Will keep up to 5 days in the fridge. Reheat stovetop or in the microwave until heated to your preference. Thanks!
Really great! Even my teenage son loved them so much that he asked to have the rest of the pan to mix in with some hash rows we was going to be making !
Thanks !
Super easy to make and SUPER YUMMY!!! Made this (multiple days in a row!) and served on top of rice 🙂
★★★★★
Did add cumin to it which blended in really nicely!
★★★★★
So happy to hear you enjoyed the recipe! Cumin sounds like a great addition…and served over rice is perfect! Thanks for letting me know.
Made this for a vegetarian, had leftovers, put them into my chukkar stew. DELICIOUS! Added nice spice and slightly thickened the broth.
That sounds great! So glad you enjoyed it.
Very tasty and enjoyable especially with oyster mushrooms!!
★★★★★
This recipe is sooo good? I’ve made it many times, playing around with the ingredients or as shown.
Most recently I used coconut oil instead of olive oil, and added lime juice, cooked barley, and fresh thyme at the end. The lime adds some light freshness to the dish.
Thank you for sharing this gem!?
★★★★★
Thanks, Maggie! So glad you enjoy the recipe. Love the sound of those swaps – YUM!!
I tried, and I loved it. I am writing a blog post and posting today on pecanbrownlady.com
★★★★★
I’m still a meat eater but always looking for good vegan recipes. This was wonderful, such comfort food. We served it with a mashed white potato/butternut squash mixture. It was a great combination.
★★★★★
That sounds awesome! I haven’t made this in ages. Thanks for the reminder to make it again!
Thanks for inspiring tonight’s dinner — I had chickpeas and a ton of mushrooms on hand and came across this: WIN!
We enjoyed this with a spinach pie and some hummus, making a sort of middle eastern dinner out of it.
★★★★★
This was a absolutely delicious. I followed the directions 100% using canned chickpeas. I did not care for chickpeas but this recipe is seriously good. The fresh garlic makes it delicious.
That looks great! Any ideas on substitutes for the mushrooms?
Yum! These look like a perfect side dish or to pile on top of a salad. I like all of those spices too. Salads really are great fast food and make a fantastic meal anytime of day -I love my veggies!