Description
Creamy Mushroom Chickpea Skillet is an easy meatless dinner made with golden-brown mushrooms, tender chickpeas, fresh spinach, and a lightly creamy Dijon sauce. Thyme adds savory depth while fresh lemon juice brightens every bite. The mushrooms develop rich flavor as they brown, and the chickpeas make the dish hearty without meat. Serve this cozy skillet over toast, rice, or mashed potatoes for a satisfying family meal. With simple pantry ingredients and only 35 minutes from start to finish, this recipe makes a dependable choice for busy evenings.
Ingredients
- 2 tablespoons olive oil, divided
- 12 oz (340 g) cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup (240 ml) low-sodium vegetable broth
- 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
- ⅓ cup (80 ml) heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 3 cups (90 g) baby spinach
- 1–2 teaspoons lemon juice, to taste
- 2 tablespoons chopped parsley
Instructions
1. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add half the sliced mushrooms in a loose layer. Cook for 4–5 minutes, turning occasionally, until their moisture evaporates and the mushrooms brown. Transfer to a bowl. Repeat with the remaining olive oil and mushrooms.
2. Reduce heat to medium. Add the diced onion and cook for 4 minutes, using a splash of broth if necessary to prevent sticking. Stir in minced garlic and dried thyme for 30 seconds. Sprinkle in flour and cook for 1 minute, stirring to coat the onion.
3. Gradually pour in the vegetable broth, stirring and scraping the browned bits from the pan. Add drained chickpeas, browned mushrooms, heavy cream, Dijon mustard, salt, and black pepper. Bring to a gentle simmer and cook for 5–7 minutes until the sauce lightly coats a spoon.
4. Fold in baby spinach in two additions, allowing the first batch to wilt before adding the second. Cook for about 2 minutes. Add broth one tablespoon at a time if the sauce becomes too thick. Remove from heat and stir in 1 teaspoon lemon juice. Taste and add more lemon if desired.
5. Sprinkle chopped parsley over the finished skillet. Taste for seasoning and serve immediately over toasted bread, cooked rice, or mashed potatoes while the sauce is warm and creamy.
Notes
- Brown mushrooms in batches without covering the skillet for the best flavor and texture.
- Dry fresh mushrooms before cooking to help their moisture evaporate.
- Use canned chickpeas that are fully cooked, drained, and rinsed.
- Keep the cream sauce at a gentle simmer rather than boiling vigorously.
- For a dairy-free variation, replace heavy cream with unsweetened plant-based cooking cream.
- For a gluten-free variation, replace flour with a slurry of 1 teaspoon cornstarch and 1 tablespoon cold water, adding it to the simmering broth.
- Store leftovers in covered containers in the refrigerator for 3–4 days.
- Reheat gently with a small splash of vegetable broth or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving