Chickpeas can’t ghost you back
Table of contents
About this Recipe
This creamy, cozy dish was born not from an empty fridge, but from one full of ingredients and zero ready-to-eat food. It was a lazy Tuesday, I was hungry, and the idea of cooking anything complicated felt like a personal attack. I wanted something healthy but indulgent, ready in 30 minutes, and satisfying enough.
Chickpeas bring the plant-based protein, mushrooms add that deep, savory comfort—without any garlic, onion, or gut-triggering nonsense (IBS folks, this one’s safe). It all comes together in one pan, minimal effort, zero stress. I served it with a creamy risotto because sometimes we are that extra.
Ingredient Notes & Substitutes
Champignon Mushrooms: Your everyday umami hero. Sub with Portobello or Cremini.
Oyster Mushrooms: Add meaty texture and chew. Swap with King Oyster, Shiitake, or just more Champignons if needed.
Dried Tomatoes: Tangy-sweet umami bursts. Can sub with sun-dried tomato paste, roasted red peppers, or skip if using tomato-heavy base.
Chickpeas: Protein-packed and creamy. Replace with white beans, lentils, or even cubed tofu or tempeh.
Frozen Peas: Sweet and fresh-tasting. Use edamame, chopped green beans, or skip entirely for a more earthy profile.
Spinach (Fresh or Frozen): Greens that melt in. Kale, chard, arugula, or even zucchini ribbons can take its place.
Vegan Cooking Cream: Brings the velvet. Oat is neutral, soy is richer. Sub with blended silken tofu, coconut cream (if you’re okay with the flavor), or cashew cream.
Light Miso Paste: Deep savory note. Use chickpea or rice miso for soy-free. Tamari, soy sauce, or a dash of tahini + lemon juice can work too.
Preferred Spicy Sauce (Optional): Harissa, Sambal Oelek, Chili Crisp, Sriracha—whatever brings the heat you like. Or skip for a milder version.
Rosemary Leaves (Optional): For a woodsy, wintery edge. Thyme, sage, or Herbes de Provence can step in.
Risotto / Orzo / Pasta / Rice: Choose your vibe. Polenta, millet, or even mashed potatoes work if you’re feeling unconventional.
Step-by-step short instructions
Recipe card with notes
Quick Marry Me chickpeas
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)
- 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)
- 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
- Saltiness: by using the light miso paste, you can add just a small amount of salt, if any. Just add to taste.
- For a low-FODMAP version, skip the peas and use canned lentils instead of chickpeas (rinse well).
- Want oil-free? Dry sauté mushrooms in a nonstick pan or use a splash of veggie broth.
- Add a splash of lemon juice at the end if you want brightness to cut the richness.
- Try topping with chopped parsley or crushed chili flakes for a finish that pops.
