Mushroom and Chickpea Makhlama
Mushroom and Chickpea Makhlama Introduction
I first stumbled on this Mushroom and Chickpea Makhlama on a rainy afternoon when I wanted something hearty but not heavy. I had a jar of chickpeas, a basket of mushrooms, and a craving for something spiced, bright, and comforting. As the tomatoes simmered and the garlic filled the kitchen with that warm, toasty scent, I knew I had discovered a new weeknight favorite.
The recipe feels like a hug in a bowl. The mushrooms give a meaty, umami depth while the chickpeas add gentle creaminess and substance. This dish quickly became meaningful to my family because it is fast on busy nights, forgiving when I improvise, and always invites someone to pull up a chair and share a warm scoop. I sometimes think of it as a Middle Eastern-inspired shakshuka made earthy and plant-based.
In the spirit of sharing kitchen finds, this dish was inspired by lots of wandering around different recipes, including an idea I borrowed from a curried beef and mushroom dish I love: beef and mushroom Massaman curry. That cross-pollination keeps the flavors exciting.
What Makes This Recipe Special: Mushroom and Chickpea Makhlama benefits
This makhlama is special because it combines speed, flavor, and nutrition. It is:
- Quick to prepare: about 30 minutes from pan to plate.
- Plant-forward and protein-rich thanks to chickpeas and mushrooms.
- Flexible: easily made gluten-free, dairy-free, or lower-sodium.
- Family-friendly: the mild spices please kids and adults alike.
Ingredients You’ll Need
For the Base
- 2 tablespoons olive oil (extra virgin for finishing, light olive for cooking)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 10 ounces (300 g) cremini or button mushrooms, sliced (use a mix for depth)
For the Chickpeas and Tomatoes
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1 can (14 oz / 400 g) diced tomatoes, with juices (or 2 cups fresh chopped tomatoes in season)
- 2 tablespoons tomato paste (for richness)
For the Spices and Liquid
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1/4 teaspoon ground cinnamon (optional, adds warmth)
- 1/2 teaspoon chili flakes or to taste
- 1/2 cup vegetable broth or water (more as needed)
- Salt and black pepper to taste
For Finishing and Garnish
- Juice of half a lemon (about 1 tablespoon)
- 2 tablespoons chopped fresh parsley or cilantro
- 2 tablespoons plain yogurt or a dollop of dairy-free yogurt (optional)
- 1 tablespoon olive oil for drizzling
Notes
- Use firm, fresh mushrooms; if they are wet, pat dry to avoid steaming.
- Canned chickpeas are fine; swapping with white beans works too.
- For a smoky depth, use a mix of cremini and shiitake.
How to make Mushroom and Chickpea Makhlama
Step 1: Sauté aromatics (5 minutes).
- Heat a large skillet over medium heat. Add 2 tablespoons olive oil.
- Add the chopped onion and a pinch of salt. Cook until soft and translucent, about 4 to 5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
Step 2: Cook mushrooms until caramelized (6 to 8 minutes).
- Add the sliced mushrooms to the pan in a single layer. Let them sit without stirring for 1 to 2 minutes so they brown.
- Stir and continue cooking until the mushrooms have released their liquid and start to brown, about 4 to 6 more minutes. You want them golden and slightly chewy.
Step 3: Build the sauce (3 minutes).
- Stir in the tomato paste, cumin, smoked paprika, cinnamon if using, and chili flakes. Cook 1 minute to bloom the spices.
- Add the diced tomatoes with their juices and the chickpeas. Stir to combine.
Step 4: Simmer to meld flavors (8 to 10 minutes).
- Pour in 1/2 cup vegetable broth or water. Bring to a gentle simmer and cook uncovered about 8 minutes until the sauce thickens slightly and the chickpeas absorb flavor.
- Adjust salt and pepper. If the mixture seems too dry, add another splash of broth. The final texture should be saucy but not soupy.
Step 5: Finish with brightness (1 minute).
- Remove from heat and stir in lemon juice and most of the chopped parsley.
- Serve topped with a drizzle of olive oil and a spoon of yogurt if desired.
Total time: about 25 to 30 minutes. Visual cues: onions soft, mushrooms browned, sauce reduced to coat a spoon.
Tips & Recipe Variations
- Use a wide skillet so mushrooms brown instead of steam.
- Do not overcrowd the pan when cooking mushrooms; cook in batches if needed.
- To boost protein, stir in 1 cup cooked quinoa at the end or top with crumbled feta.
- Make it spicier with harissa paste or a chopped fresh chili.
- Gluten-free: naturally gluten-free as written.
- Low-carb: reduce chickpeas and add more mushrooms and spinach.
- Leftovers: cool and refrigerate up to 4 days. Reheat gently on the stove with a splash of water or broth.
- Freezing: store in an airtight container up to 2 months. Thaw overnight and reheat slowly.
How to Serve
- Serve over warm flatbread, rice, or quinoa. For a classic touch, enjoy with pita or luscious labneh.
- Garnish with chopped parsley, a squeeze of lemon, and a dollop of yogurt for creaminess.
- Pair with a crisp green salad or roasted eggplant for a balanced meal.
- Drinks: an herbal tea, dry white wine, or a lemony sparkling water.
- Serving size: this recipe serves 3 to 4 as a main or 6 as a side. Estimated calories per serving ~300 to 400 depending on sides.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. The flavors deepen if made a few hours ahead. Reheat gently on the stove with a splash of broth.
Q: Can I freeze leftovers?
A: Yes. Freeze cooled portions up to 2 months. Thaw in the refrigerator overnight and reheat.
Q: What can I use instead of chickpeas?
A: White beans, lentils, or cubed tofu all work well depending on the texture you prefer.
Q: How do I prevent the dish from becoming watery?
A: Simmer uncovered until the sauce reduces and coats the back of a spoon. Use less broth initially.
Q: Can I make this dairy-free?
A: Absolutely. Omit yogurt or use a plant-based alternative.
“I made this on a weeknight and my whole family loved it. The mushrooms were perfectly browned and the chickpeas soaked up the spices. A new staple.” – Satisfied Cook
Conclusion
I hope this Mushroom and Chickpea Makhlama becomes a warm, regular part of your weeknight rotation. It brings together simple pantry staples into a dish that tastes like care and time, even on busy nights. If you want to see another take or compare notes with a similar version, check out this recipe: Mushroom and Chickpea Makhlama | Tried and True Recipes. Please try it, make it your own, and tell me how it turned out.
Mushroom and Chickpea Makhlama
Ingredients
Method
- Heat a large skillet over medium heat. Add 2 tablespoons olive oil.
- Add the chopped onion and a pinch of salt. Cook until soft and translucent, about 4 to 5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms to the pan in a single layer. Let them sit without stirring for 1 to 2 minutes so they brown.
- Stir and continue cooking until the mushrooms have released their liquid and start to brown, about 4 to 6 more minutes. You want them golden and slightly chewy.
- Stir in the tomato paste, cumin, smoked paprika, cinnamon (if using), and chili flakes. Cook for 1 minute to bloom the spices.
- Add the diced tomatoes with their juices and the chickpeas. Stir to combine.
- Pour in 1/2 cup vegetable broth or water. Bring to a gentle simmer and cook uncovered for about 8 minutes until the sauce thickens slightly and the chickpeas absorb flavor.
- Adjust salt and pepper. If the mixture seems too dry, add another splash of broth. The final texture should be saucy but not soupy.
- Remove from heat and stir in lemon juice and most of the chopped parsley.
- Serve topped with a drizzle of olive oil and a spoon of yogurt if desired.
Notes
- Easy Lasagna Soup Recipe | Quick & Hearty 40-Minute Meal - January 13, 2026
- Authentic Greek Moussaka - January 5, 2026
- Strawberry Heaven on Earth Cake - January 4, 2026
