Wednesday, 17 June 2015

Pan fried Mushroom and Chickpeas

A delicious and flavor packed side that is so easy and quick to make and it tastes so good. Very little effort to make but so much flavor and taste. Button mushrooms and cooked chickpeas are sautéed in herbed garlic butter. Best served with flavored basmati rice / fried rice.



  • 200 Grams Button mushrooms
  • 1/2 Cups boiled / cooked chickpeas
  • 1 Tablespoons salted butter
  • 1 Tablespoon EVOO
  • 3 Garlic cloves crushed and then chopped finely
  • 1/2 Teaspoon red chilli flakes
  • 1/2 Teaspoon mixed dried herbs ( I used dried thyme, rosemary and oregano)
  • 1/2 Teaspoon lemon zest
  • 1 Tablespoon chopped cilantro leaves
  • Salt to taste


1. Clean mushrooms using a damp cloth and remove dirt. Slice them thinly and set aside
2. In a pan, heat butter and olive oil
3. When the butter starts to melt, add garlic and fry on medium flame until they turn light golden


4. Then add red chilli flakes and fry for 10 seconds

5. Add dried herbs and give it a nice stir
6. Add sliced mushrooms and sprinkle a big pinch of salt

7. Increase the flame to high and let the mushrooms cook for 2 minutes
8. Then toss the mushrooms / flip sides and cook until the water from the mushrooms evaporates / dries and mushrooms turn crispy and golden
9. Add in cooked chickpeas and mix
10. Finally stir in chopped cilantro leaves, lemon zest and give it a gentle stir
11. Serve once as a side

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