Moroccan Mushrooms and Chickpeas recipe

Preparation Time: 10 minutes | Cooking Time: 20 minutes

Mushrooms and chickpeas are cooked together in Moroccan spices and tomatoes in this recipe. Perfect served over fluffy couscous.


  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin chickpeas, drained, rinsed
  • 300g chestnut mushrooms
  • 1 red onion
  • 1 tbsp. runny honey
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • Salt and black pepper
  • Oil


  1. Thinly slice the onion. Quarter the mushrooms. Heat a little oil in a large frying pan.

  2. Add the onion and fry for 8-10 minutes over a low-medium heat until caramelised and golden. Add the mushrooms and fry for 3-4 minutes or until browning.

  3. Add the cumin and cinnamon and fry for 30-60 seconds or until fragrant. Add the tomatoes, chickpeas, honey and a pinch of salt and pepper. Stir, cover and simmer for 10 minutes or until the chickpeas are tender. Serve hot.

For extra heat, feel free to add some dried chilli flakes to the recipe. Serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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