Mushroom Chickpea Skillet – A delicious vegetarian skillet dinner you can get on the table within minutes. Quick and easy to make!
At some point in life I just had to face the truth: I really am not your average person.
It’s not that I feel super special or anything. Just a bit different. Quirky maybe. But I guess we all feel like that at some point in life, right?
With me it all started when I was a kid. While my girlfriends raved about dolphins and horses I was all meh.
They didn’t bother me but I wasn’t all crazy about them either. I mean, what can they do after all?
Run and swim. Big deal. They’re not even that cute. I was all about the dogs (the bigger the better!).
I prepared elaborate meals made from grass and dandelions for my pet rabbits.
I played for hours on end with my grandad’s cats.
And one time my uncle helped me measure all the milk his cows produced in two days so I could turn it into a competition and craft some medals for his cows.
So much for animal love.
I was also way not compatible with the children’s games everyone was playing back when I was, well, a child.
Chinese jump rope was a huge favorite and I couldn’t possibly figure out how to pay without falling over and bashing my nose. I was already overwhelmed with regular jump rope – another big hit – anyways.
I preferred to read, only stopping for mealtime (which my mom insisted on – so annoying!) and sleeping (though I didn’t really, my digital alarm clock had a very bright display – it’s a miracle I didn’t wreck my eyes!).
I also loved to write but I never really had the endurance to make it past the first chapter of a new book idea.
This makes me sound like a total dork, doesn’t it?
But you know what makes me sound even dorkier?
At some point I started to refuse wearing girl’s clothes.
While the majority of girls in my school were dressed in ribbons and pink and shoes with flashy hearts (it was the 90ies after all) I walked around in baseball caps, cargo pants and oversized hoodies.
Nothing wrong with that I guess, but you know, different. I also had a really funny haircut back then.
My hair is naturally rather curly and no hairdresser ever managed to cut it to an appropriate length.
It always ended up way too short because guess what? Curly hair is shorter when it’s dry than when it’s wet.
I also had the brilliant idea to cut myself some stylish bangs with my mom’s manicure scissors.
You’d think I learned from the hairdresser’s mistake but no. I sported hardly any hair over my face for quite some time. Now how’s that for a stylish haircut?!
But the most likely weirdest thing I did as a child?
I loved tofu. Seriously. I’d have killed for tofu.
And my favorite way to eat it was in a very particular dish consisting of tofu cubes and canned mushrooms (yes, they had to be from a can or else it wouldn’t be right in any way) boiled in tomato sauce.
You know, the gourmet way.
I recently took a bit of a sentimental look back at my childhood and fondly remembered my tofu-gobbling little self.
And I got a bit sad that I don’t really like tofu that much anymore because I wanted to experience my yummy gourmet dish again.
That’s when I decided to revamp it. I nixed the tofu and added chickpeas instead and the canned mushrooms turned into delicious fresh ones.
The outcome? A fantastically tasty and simple vegetarian dinner you can make in just one skillet in a matter of minutes.
Serve it with some freshly toasted crusty bread and savor the time you saved in the kitchen with a nice glass of red wine (or some chocolate for dessert, but that’s entirely up to you!).
Mushroom Chickpea Skillet Recipe
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- leaves Handful of sage chopped
- 20 oz brown mushrooms cleaned and sliced
- 1/4 cup dry white wine
- 3 cups passata
- 2 15 oz cans chickpeas drained and rinsed
- 1/2 cup dried tomatoes chopped
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 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.
- Deglaze with the white wine. Add the passata and bring to a boil. Reduce the heat to medium-low.
- Add the chickpeas and dried tomatoes and season with cumin, salt and pepper. Simmer for 5-8 minutes and check for seasoning again before serving.