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Mushroom and Chickpea Makhlama

A comforting and hearty plant-based dish featuring mushrooms and chickpeas, spiced to perfection for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

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 cremini or button mushrooms, sliced Use a mix for depth
For the Chickpeas and Tomatoes
  • 1 can chickpeas, drained and rinsed 15 oz / 425 g or 1 1/2 cups cooked chickpeas
  • 1 can diced tomatoes, with juices 14 oz / 400 g 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
  • 1/2 medium lemon, juiced 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

Method
 

Preparation
  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil.
  2. Add the chopped onion and a pinch of salt. Cook until soft and translucent, about 4 to 5 minutes.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
Cooking Mushrooms
  1. Add the sliced mushrooms to the pan in a single layer. Let them sit without stirring for 1 to 2 minutes so they brown.
  2. 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.
Building the Sauce
  1. Stir in the tomato paste, cumin, smoked paprika, cinnamon (if using), and chili flakes. Cook for 1 minute to bloom the spices.
  2. Add the diced tomatoes with their juices and the chickpeas. Stir to combine.
Simmering
  1. 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.
  2. Adjust salt and pepper. If the mixture seems too dry, add another splash of broth. The final texture should be saucy but not soupy.
Finishing Touches
  1. Remove from heat and stir in lemon juice and most of the chopped parsley.
  2. Serve topped with a drizzle of olive oil and a spoon of yogurt if desired.

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. Leftovers can be refrigerated up to 4 days or frozen up to 2 months.