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Quick Marry Me chickpeas pot

Quick Marry Me chickpeas

Diana Kostrov
This creamy one-pan chickpea dish delivers deep flavor with zero hassle, all while being gentle on the gut. It’s your new go-to for romantic dinners (solo or otherwise) in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, stew
Cuisine comfort food, fusion
Servings 4 servings

Equipment

  • Wide pan
  • Cutting board
  • Knife
  • Stirring spoon

Ingredients
 

  • 200 g champignon mushrooms
  • 200 g oyster mushrooms
  • 3 pieces dried tomatoes (diced)
  • 1 can chickpeas (400g before draining)
  • ⅓ cup frozen peas
  • Frozen or fresh spinach (1 cup fresh, ½ cup frozen)
  • 500 ml vegan cooking cream (more if needed)
  • ⅓ cup water (if needed)
Spices and pastes
  • 1 tsp dried oregano
  • 1 tbsp nutritional yeast
  • 1 tsp paprika
  • 1 tbsp tomato paste
  • 1 tbsp light miso paste
  • 1 tsp preferred spicy sauce (optional)
  • Salt & pepper by taste (see note 1)
Others
  • 1-2 tbsp olive oil (for frying)
  • 1 tbsp rosemary leaves (optional, chopped)
  • Rissoto / orzo / pasta / rice (for serving)

Instructions
 

  • Prep the mushrooms. Cut the champignons into medium size slices and tear the oyster mushrooms into thick strips.
  • Sauté mushrooms. Heat olive oil in a wide pan over medium-high. Once hot, add the champignons and fry until they begin to soften, then add the oyster mushrooms and sauté until both are golden and tender.
  • Add protein and flavor base. Mix in the chickpeas, frozen peas, oregano, paprika, miso, spicy sauce (if using), and nutritional yeast. Stir well to coat everything in the flavors.
  • Add the rest of the veg. Toss in the frozen spinach and diced dried tomatoes. If using fresh spinach, hold off and add in the next step. Stir everything together for a minute.
  • Pour in the cream and simmer. Add the vegan cooking cream and tomato paste. Stir well to combine, and simmer for about 5 minutes, adding a splash of water or extra cream as needed to get a thick, luscious sauce. Stir occasionally to prevent sticking.
  • Serve hot. Add rosemary, salt and pepper to taste. Serve immediately over risotto, orzo, pasta, or rice of your choice.

Video

Notes

  1. Saltiness: by using the light miso paste, you can add just a small amount of salt, if any. Just add to taste.
  2. For a low-FODMAP version, skip the peas and use canned lentils instead of chickpeas (rinse well).
  3. Want oil-free? Dry sauté mushrooms in a nonstick pan or use a splash of veggie broth.
  4. Add a splash of lemon juice at the end if you want brightness to cut the richness.
  5. Try topping with chopped parsley or crushed chili flakes for a finish that pops.