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This is an overhead view of a cast iron skillet with chickpeas and mushrooms in a marsala sauce. A wood spoon is scooping up some of the chickpeas and leaning against the skillet. The chickpeas are topped with parsley leaves. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free

Chickpea Mushroom Marsala

Chickpea marsala is loaded with delicious vegetarian flavor! This tasty vegan marsala sauce is perfect for any night of the week!

Prep: 5 minCook: 20 minTotal: 25 min
Servings: serves 4 1x

Ingredients

  • 2 tablespoons avocado oil
  • 4 shallots, sliced
  • 15 oz. cooked chickpeas, drained and rinsed
  • 6 oz. shiitake mushrooms (or button mushrooms), cleaned and sliced
  • 1 cup marsala wine
  • 1 cup vegetable broth
  • 1/2 cup unsweetened coconut cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 tablespoon arrowroot flour
  • 2 tablespoons chopped parsley for garnish

Instructions

  1. 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.
  2. Heat the avocado oil in a large skillet over high heat for about 2 minutes until the oil is hot.
  3. 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.
  4. Add the chickpeas and mushrooms and sauté for another 10 minutes until the shallots and mushrooms are golden brown.
  5. Add the marsala wine, stock, coconut cream, salt, and pepper and bring to a boil.
  6. 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.
  7. Continue to cook for another minute or two until the sauce thickens.
  8. Plate and garnish with chopped parsley.

Tips

Food photography by Sasha Hooper at Eat Love Eats

Nutrition Info:

  • Serving Size: 1/4
  • Calories: 657
  • Sugar: 34.9g
  • Sodium: 386mg
  • Fat: 14g
  • Saturated Fat: 6.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 103.9g
  • Fiber: 21.3g
  • Protein: 24.3g
  • Cholesterol: 0mg
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