Chickpea Mushroom Marsala

Chickpea mushroom marsala is such a simple and flavorful meal! If you’re looking for a quick yet elevated dinner sans meat, this marsala recipe is the perfect fit!

It’s hearty, has tons of texture and really fun to customize! Eat it as is or toss it over some pasta, add it to a bowl with quinoa, or rice.

If you love easy vegetarian dinners, you have to try this Almond Beetroot Pasta + Nutty Gremolata, this 30-Minute Harissa Pasta and this Low Carb Cauliflower Flatbread!

Why You’ll Love this Chickpea Mushroom Marsala

• loaded with hearty, vegetarian ingredients
• delicious traditional marsala flavor
• fun dish for date night
• vegetarian, vegan and dairy free!
• perfect to eat as is or serve with pasta, rice, or quinoa!

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Ingredients for Chickpea Marsala

Avocado Oil. I love using avocado oil but you can use your favorite cooking oil. Olive oil, coconut oil or even butter would work great!

Shallots. I love using shallots because they’re a fun mix of both onions and garlic and they’re so light and delicate in texture. If you’re in a pinch and can’t find shallots you can definitely use some sweet onions instead.

Chickpeas. I use canned chickpeas that I drain and rinse. But you can definitely cook your own!

Mushrooms. I use shiitake mushrooms but you can sub in your favorite mushrooms! Button mushrooms or even portabello mushrooms cut up would work great.

Marsala Wine. This is what is the whole recipe is about, no? That deliciously sweet marsala wine! Marsala wine has such a unique flavor that I feel like subbing in another wine wouldn’t really do this dish justice. If you don’t have marsala wine or reallllly want a substitution for marsala wine, try a dry sherry, Madeira, or Pino Noir would be good options.

Vegetable Broth. This is going to give the sauce a delicious sauciness! Feel free to sub in whatever broth you have on hand but to keep this vegetarian and vegan, I’m using a vegetable broth.

Coconut Cream. I always go for an unsweetened coconut cream but you can sub in regular cream if you prefer!

Salt & Pepper. To taste 🙂

Arrowroot Flour. We’re going to use this to thicken up the sauce a bit!

Parsley. For some fresh green sprinkled on top!

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How to Make Chickpea Marsala

Prep the mushrooms

The mushrooms give this dish some structure so when you’re slicing them, go for medium to thick slices as opposed to slicing them super thin.

Cook the shallots

Heat the avocado oil in a large skillet over high heat for about 2 minutes until the oil is hot.

Turn down the heat to medium and add the sliced shallots to the pan and sauté for about 5 minutes, stirring frequently until they are softened and starting to brown.

Add the ingredients

Add the chickpeas and mushrooms and sauté for another 10 minutes until the shallots and mushrooms are golden brown.

Sauce it up!

Add the marsala wine, chicken stock, coconut cream, salt, and pepper and bring to a boil.

Place the arrowroot flour in a metal sieve over the pan and tap it into the dish while you are whisking. This helps avoid any clumping.

Continue to cook for another minute or two until the sauce thickens.

Plate and garnish with chopped parsley.