Roasted Chickpeas with Mushroom
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dishes because it comes together in under an hour and tastes absolutely delicious. Roasted chickpeas with mushroom is packed with protein and fiber from the chickpeas, which keep you satisfied for hours, and the earthy mushrooms add such wonderful depth to every bite. What I love most is how simple it is to make and how budget friendly the ingredients are. Just toss everything together, roast until golden and crispy, and you've got a hearty side dish or light main course that feels fancy but requires almost no effort at all.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- 227 gcremini mushrooms(quartered)
- 3 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- ¾ teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspoongarlic powder
- 1 tablespoonbalsamic vinegar
- 2 tablespoonsfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Spread the dried chickpeas on a baking sheet lined with parchment paper and drizzle with 1.5 tablespoons of olive oil. Toss gently to coat evenly.
Tip: Patting the chickpeas dry ensures they become crispy rather than steamed during roasting.
- 2
Season the chickpeas with half of the salt, black pepper, smoked paprika, and garlic powder. Roast for 15 minutes, shaking the pan halfway through for even cooking.
- 3
While the chickpeas roast, heat the remaining 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Tip: Don't let garlic burn as it will become bitter.
- 4
Add the quartered mushrooms to the skillet along with the remaining salt and thyme. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
Tip: Medium-high heat helps the mushrooms brown and develop deeper flavor.
- 5
Stir in the balsamic vinegar and garlic powder into the mushroom mixture. Cook for 1 more minute to allow the flavors to meld.
- 6
Remove the chickpeas from the oven when they're golden and crispy. Pour the warm mushroom mixture over the roasted chickpeas and toss thoroughly to combine.
Tip: The residual heat from the chickpeas will slightly wilt the fresh herbs and distribute the flavors.
- 7
Transfer the mixture to a serving bowl and garnish with fresh chopped parsley. Serve warm or at room temperature as a snack, appetizer, or side dish.
Tip: This dish can be made ahead and reheated in a 350°F oven for 5 minutes to restore crispness.
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