Description

Mushroom Marsala With Chickpeas offers a rich, mouthwatering flavor profile, paired with tender chickpeas and wide egg noodles. Perfect for a quick and satisfying dinner, this dish is both easy and healthy, making it a great choice for any night of the week.

Ingredients

Scale

4 tablespoons butter, divided (dairy-free for vegan version)
10 ounces sliced white, cremini or baby bella mushrooms
2 cloves garlic, minced
1 cup cooked chickpeas, rinse and drain if using canned
1/8 cup flour
2/3 cup marsala wine, preferably dry
2/3 cup water
1 teaspoon balsamic vinegar
½ cup chopped parsley leaves
12 oz. wide egg noodles, use egg-free or other noodles for vegan version

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Instructions

Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
Meanwhile, heat 2 tablespoons of butter over medium heat until melted and sizzling. Add the sliced mushrooms, season with salt and pepper, and sauté until cooked through, about 6-8 minutes.
Stir in the minced garlic, then sprinkle the flour over the mushrooms, mixing until the flour is toasted and no longer white. Avoid mashing the mushrooms.
Pour in the Marsala wine and water, scrapping up any browned bits from the pan. Add the chickpeas and reduce heat to medium-low, cooking until the sauce thickens, around 5-6 minutes.
Remove from heat and stir in the remaining 2 tablespoons of butter, balsamic vinegar, and chopped parsley. Adjust seasoning if needed and serve over the cooked egg noodles.

Notes

For a vegan version, substitute butter with a dairy-free option and use egg-free noodles.
You can add additional vegetables, such as spinach, for more nutrition and flavor.
Ensure to use dry Marsala wine for the best taste.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 350mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 9g
Protein: 12g
Cholesterol: 35mg