Go Back
Mushroom and Chickpea Stir-Fry
Kathie Clane

Mushroom and Chickpea Stir-Fry

A quick, plant-based stir-fry with mushrooms and chickpeas for a hearty, nutritious meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Serves
Course: Healthy mushroom recipes
Cuisine: Vegetarian
Calories: 77
Ingredients Method Notes

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)

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add sliced onion and bell pepper, and sauté for 3-4 minutes until softened.
  3. Stir in the mushrooms and cook for another 5 minutes until they release moisture and begin to brown.
  4. Add chickpeas, soy sauce, smoked paprika, cumin, salt, and pepper. Stir to combine, cooking for an additional 4-5 minutes.
  5. 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.