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Grilled Portobello Mushrooms Over Chickpea Stew

We went out to dinner the other night and had a delicious chickpea stew topped with grilled mushrooms. It was so yummy I had to recreate it at home. I started by searching for a chickpea stew recipe, and of course, changed it to suit my tastes. This dish came out so well, I will definitely make it again soon!

chickpea stew topped with sliced grilled mushrooms and herbal relish

The Recipe I Started With

I found several recipes for chickpea stew when I was looking online. I scanned through, trying to find one that I thought would taste similar to what I had at the restaurant. This is the one I started with, but I definitely made some big changes, mostly to the amount of spices. The dish would have been very bland if I had followed the recipe exactly.

My Recipe

This may not be exact, but this is pretty much how I made it.


  • 1-2 TBSP olive oil

  • 1/2 onion, diced

  • 1/2 red bell pepper, diced

  • 3 cloved garlic, minced

  • 1 can chickpeas (15oz), rinsed

  • 1 can diced tomatoes (15oz) - or a few fresh tomatoes, chopped

  • 2 tsp ground cumin (maybe even a little more)

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp smoked paprika

  • salt and pepper to taste

  • 1/2 cup water or veggie broth if needed

  • 1/4 c chopped parsley

  • 4 Portobello Mushrooms, washed, lightly coated with oil and a sprinkle of salt, grilled

  • 1 TBSP herb relish (chimichurri), per serving


  1. In a medium saucepan, add olive oil, onion and pepper. Stir and cook until softened. Add a little water to help the onion and pepper soften.

  2. Add in the minced garlic and spices, stir.

  3. Add in tomatoes and chickpeas. Allow to simmer for 15-20 minutes, adding a little water or veggie broth if it seems to be drying out.

  4. Meanwhile, grill the mushrooms.

  5. Chop parsley and add to the stew.

  6. Divide stew between bowls and top with sliced mushrooms and a spoonful of herb relish.

Watch Me Make It


You know I love to change up recipes! For one, I love variety in my food. But I also love using what's in season or what's on sale. The best way to do that is to take recipes you enjoy and change them to use what you have on hand.

For the stew -

I started with onion and bell pepper, but you could use shallots or scallions and you could change up or omit the pepper. I enjoyed the red bell pepper, but another color would be pretty and a spicy pepper would have added a nice pop of heat. Or, you could increase the veggie factor by adding some other vegetables like carrots, celery, broccoli, or cauliflower.

I thought the spice combination (cumin, cinnamon, ginger, smoked paprika) was delicious, but even more paprika would have been good. I would have also enjoy just a touch of coriander. Or, if that flavor profile is not your thing, you could scratch that completely and instead use Italian spices (basil, oregano, rosemary) or go Mexican/Southwestern with some cumin and chili powder.

For the mushrooms -

I used portobello mushrooms because they were on sale. However, a bunch of quartered and sauteed cremini mushrooms would have been just as good. Or, if you have a good grocery store, you might be able to find 'fancier' mushrooms like trumpet, oyster, or shiitake.

What if you don't like mushrooms? Top the stew with grilled zucchini or eggplant.

For the herb relish -

You don't want to make an herb relish? Consider marinating your mushrooms or zucchini in a vinaigrette and then top the dish with some chopped parsley. It will still be yummy!!!

I hope you will give this dish a try!!

Pin It For Later

a pinterest graphic showing chickpea stew topped with sliced grilled mushrooms and herbal relish



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