Chickpeas with Wild Mushrooms

Name: Chickpeas with Wild Mushrooms
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: ¼ cup extra-virgin Greek olive oil; 1 large red onion (chopped); 4 garlic cloves (very thinly sliced); 5 large Portobello mushrooms (wiped clean and cut into ½-inch slices); ⅔ lb. enoki mushrooms (trimmed); ⅔ lb. cremini mushrooms (halved); 2 tablespoons tomato paste; 1½ tablespoons grape molasses (petimezi); 2 15-ounce cans chickpeas, drained and rinsed; 3 cups mushroom or vegetable stock (plus more if needed); 2 –3 tablespoons red wine or sherry vinegar; 2 teaspoons soy sauce; 1 bay leaf; 2 sprigs rosemary; 5 –6 thyme sprigs; 4 –5 sprigs fresh or dried Greek oregano; Coarse sea salt and freshly ground black pepper to taste

I love this dish — it’s earthy, comforting, and one of those recipes that taste even better the next day. It brings together two staples of my kitchen: chickpeas and mushrooms, both full of protein and depth of flavor. This recipe was inspired by my conversation with Dr. Andrew Weil in My Greek Table, Season 5. We talked about the incredible benefits of mushrooms — how they can support immunity, healthy aging, and even cognitive function. Cooking them with chickpeas and olive oil, as we often do in Greece, creates a deeply satisfying, nutrient-dense meal that fits perfectly into the longevity traditions of the Mediterranean.

RATING

SERVES

PREP TIME

20 min

COOK TIME

60 min

TIME

1 h 20 min

RECIPES

Beans & Pulses

Main Courses

Season #5

Print Recipe

Ingredients

¼ cup extra-virgin Greek olive oil
1 large red onion chopped
4 garlic cloves very thinly sliced
5 large Portobello mushrooms wiped clean and cut into ½-inch slices
⅔ lb. enoki mushrooms trimmed
⅔ lb. cremini mushrooms halved
2 tablespoons tomato paste
1½ tablespoons grape molasses petimezi
2 15-ounce cans chickpeas, drained and rinsed
3 cups mushroom or vegetable stock plus more if needed
2 –3 tablespoons red wine or sherry vinegar
2 teaspoons soy sauce
1 bay leaf
2 sprigs rosemary
5 –6 thyme sprigs
4 –5 sprigs fresh or dried Greek oregano
Coarse sea salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
In a Dutch oven or flameproof pot, heat the olive oil over medium heat. Add the onion and cook for 7–8 minutes, until softened.
Stir in the garlic and cook for 2 minutes more, then add the tomato paste.
Add the Portobello mushrooms and cook for 4 minutes. Add the enoki and cremini mushrooms; cook another 2–3 minutes, until they soften.
Stir in the petimezi and chickpeas, then add the stock, vinegar, soy sauce, bay leaf, rosemary, thyme, and oregano. The liquid should come three-quarters up the contents of the pot; add more stock if needed. Season with salt and pepper.
Cover and bring to a simmer, then transfer to the oven. Braise for about 1 hour, until the liquid has mostly evaporated.
Remove the bay leaf and herb sprigs, adjust seasoning, and serve warm.

Notes

I often say that Greek home cooking is at its best when it’s simple — beans, olive oil, herbs, and time. This dish captures that spirit perfectly. The petimezi adds a sweet-savory depth that I adore, and the mix of mushrooms gives each bite an earthy, meaty flavor without any actual meat. It’s a vegan-friendly, protein-packed dish that feels indulgent but is deeply nourishing — exactly the kind of recipe I turn to when I want something satisfying but clean.