Chickpea, Spinach and Mushroom Sauté

Name: Chickpea, Spinach and Mushroom Sauté
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 8 ounces sliced white mushrooms; 1/2 teaspoon crushed red pepper flakes, or more to taste; 1/2 teaspoon dried basil; 1/4 teaspoon paprika; 1/2 teaspoon crushed garlic; 3 1/2 cups soaked and cooked chickpeas/garbanzo beans, drained and rinsed; 2 tablespoons water; 3 cups spinach or baby kale, tightly packed; salt and black pepper to taste; 2 tablespoons roasted salted sunflower seeds

User Reviews

4.8

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 servings
Calories
251 kcal
Course
Main Course
Cuisine
Middle Eastern

Chickpea, Spinach and Mushroom Sauté

Iris Warren

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A simple vegan meatless one-pot meal with seared mushrooms, chickpeas, spinach and seasonings, topped with sunflower seeds.

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Ingredients

Servings

3 tablespoons olive oil
8 ounces sliced white mushrooms
1/2 teaspoon crushed red pepper flakes, or more to taste
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/2 teaspoon crushed garlic
3 1/2 cups soaked and cooked chickpeas/garbanzo beans, drained and rinsed ((1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each))
2 tablespoons water
3 cups spinach or baby kale, tightly packed (5 ounces)
salt and black pepper to taste
2 tablespoons roasted salted sunflower seeds (optional topping)

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Instructions

Heat olive oil in a sauté pan over medium till hot but not smoking. Place the mushroom slices into the pan. Let them fry undisturbed for 3 minutes.
Stir and continue frying till the mushrooms are golden brown. Season with salt and pepper. Add the red pepper flakes, basil, and paprika. If spice sensitive, start with just 1/4 tsp of crushed red pepper-- you can always add more to taste later. I like it with a kick, so I add 1/2 tsp. Stir seasonings to coat the mushrooms. Add the garlic last. Stir and cook for 1 minute till fragrant.
Stir in the chickpeas till all ingredients are well combined. Let the chickpeas heat up for 2 minutes, stirring as they warm.
Pour 2 tbsp water into the bean and mushroom mixture and bring to a boil. Meanwhile, place the fresh spinach or baby kale over the top of the chickpeas. It will seem like a lot of greens at first, but they will shrink up a lot as they cook.
Reduce heat to medium low. Cover the pan and allow spinach to cook over medium heat for about 5 minutes, or until wilted. Stir the spinach into the chickpeas and mushrooms. Season with salt and pepper to taste (I usually use about 1/4 tsp of salt and a large pinch of pepper). Turn heat to medium and let the mixture continue to cook till excess liquid has evaporated.
Sprinkle with roasted sunflower seeds (optional) and serve. I serve chili pepper flakes on the side for my family so they can spice it more to taste, if desired.

Notes

You will also need: Large sauté pan with lid

Nutrition Information

Show Details

Calories 251kcal (13%) Carbohydrates 29g (10%) Protein 10g (20%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 24mg (1%) Potassium 503mg (14%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 1530IU (31%) Vitamin C 6.3mg (7%) Calcium 64mg (6%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 251 kcal

% Daily Value*

Calories	251kcal	13%
Carbohydrates	29g	10%
Protein	10g	20%
Fat	11g	17%
Saturated Fat	1g	5%
Sodium	24mg	1%
Potassium	503mg	11%
Fiber	8g	32%
Sugar	5g	10%
Vitamin A	1530IU	31%
Vitamin C	6.3mg	7%
Calcium	64mg	6%
Iron	3.6mg	20%