Mushroom and Chickpea Saute

We’re drowning over here. Friday I decided it was time to start bringing the contents of the storage unit over to the house to get them organized and properly packed for the move. One car load of stuff, three large trash cans of garbage later, and the chaos ensued. My cousin came to pick up the sleeper sofa we kept in my office. The much needed vacant space was quickly filled with displaced items. Monday, we sold our dresser and night stands; more purging, more chaos, and one very disorganized office. Somehow I managed to get a pot roast on the (coffee) table. We haven’t sold our dining room table yet but it’s so claustrophobic in the corner of the apartment, I can’t stand to be over there. And tomorrow? Another storage run is in the works. As long as the entrance to the kitchen stays clear, we’re good.

Anyway, this dish is the opposite of the pot roast I made. I wasn’t sure what M was going to think of this dish. Based on our recent tofu experience, I braced myself for the worst. He had seconds. It’s healthy. It’s semi-indulgent due to the rich tomato sauce, and it’s effective for getting some cans out of the pantry. The mushrooms soak up the richness of the tomato sauce, while the chickpeas give it a heartiness. The cumin lingers just enough to think you are having an Indian dish until a sun-dried tomato creeps onto your palette smacking you back into the Italian flavor profiles. Served over some crusty bread, it could almost be a warm bruschetta. The leftovers were great heated up, eaten either with bread, or served with extra cheese as a “ziti” type dish. Give it a try, and let me know what you think!

Packed with flavor, this dish is an unexpected way to enjoy Meatless Monday.

Mushroom and Chickpea Saute
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  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 garlic cloves, minced
  4. Handful of sage leaves, chopped
  5. 20oz bella mushrooms, cleaned and sliced
  6. ¼ cup dry white wine
  7. 3 cups tomato sauce
  8. 2 15oz cans chickpeas, drained and rinsed
  9. ½ cup sundried tomatoes, chopped
  10. ¼ teaspoon ground cumin
  11. Salt and pepper, to taste
  12. Cheese, for serving
  13. Toasted bread, for serving
  1. In a large skillet heat the olive oil over medium-high heat. Add the onion and garlic and fry until slightly browned. Add the sage and the mushrooms and continue frying over high heat for about 5 minutes, stirring often.
  2. Deglaze with the white wine. Add the tomato sauce and bring to a boil. Reduce the heat to medium-low.
  3. Add the chickpeas and sundried tomatoes and season with cumin, salt and pepper. Simmer for 5-8 minutes and check for seasoning again before serving.
  4. Serve with toasted bread and topped with a sprinkle of cheese.
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