Name: Mushroom and Chickpea Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 2 cups sliced mushrooms (shiitake, cremini, or button); 1 can (15 oz) chickpeas, drained and rinsed; 1 onion, sliced; 1 bell pepper, julienned; 1 tablespoon olive oil; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Salt and pepper to taste; 2 teaspoons fresh lemon juice; Fresh parsley, chopped (for garnish)

This Mushroom and Chickpea Stir-Fry is a quick, nutritious, and flavorful meal. Packed with earthy mushrooms, protein-rich chickpeas, and a variety of vegetables, it’s a perfect option for a light weeknight dinner or lunch.

The stir-fry is seasoned with aromatic spices, creating a savory balance that pairs beautifully with a side of rice or noodles. It’s vegan-friendly, gluten-free, and easily customizable by adding your favorite veggies or adjusting the spice levels. Whether you’re a seasoned cook or just starting, this stir-fry is a delicious way to enjoy a healthy, vibrant meal full of plant-based goodness.

Recipe Tips and Tricks

For extra flavor, add fresh garlic, ginger, or a splash of soy sauce.
Use any mushrooms like cremini, shiitake, or portobello for varying textures.
Opt for pre-cooked or canned chickpeas for a quicker cooking process.
Adjust the seasonings based on your taste, adding chili flakes for heat or cumin for warmth.
If you prefer a crispy texture, cook the chickpeas separately and add them at the end.

Yield: 4 Serves

Mushroom and Chickpea Stir-Fry

A quick, plant-based stir-fry with mushrooms and chickpeas for a hearty, nutritious meal.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 cups sliced mushrooms (shiitake, cremini, or button)
1 can (15 oz) chickpeas, drained and rinsed
1 onion, sliced
1 bell pepper, julienned
1 tablespoon olive oil
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
2 teaspoons fresh lemon juice
Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large skillet over medium heat.
Add sliced onion and bell pepper, and sauté for 3-4 minutes until softened.
Stir in the mushrooms and cook for another 5 minutes until they release moisture and begin to brown.
Add chickpeas, soy sauce, smoked paprika, cumin, salt, and pepper. Stir to combine, cooking for an additional 4-5 minutes.
Drizzle with lemon juice and toss in fresh parsley. Serve warm over rice or noodles.

Notes

For added texture, toast some pine nuts or sesame seeds to sprinkle on top before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 77Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 298mgCarbohydrates 9gFiber 3gSugar 4gProtein 3g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.