chickpea mushroom toast

I knew I was going to like “Mushrooms and Garbanzos on Toast with Cider and Thyme” before I tried it. It hits a lot of my favorite food tastes and textures: crispy bread, browned mushrooms, tart vinegar, sautéed shallots, fresh herbs. I was right. It’s so delicious.

I’ve made it 5 times in the last two weeks. It’s so easy and quick, it tastes amazing, it’s filling and feels hearty, it’s cheap, it’s vegan. I’ve made a few of changes to mine from the original recipe on Food52, sometimes for taste, sometimes for budget: I use fresh rosemary instead of thyme, sherry cooking wine instead of hard cider, onion instead of shallot, corn starch instead of arrowroot starch, baby bella mushrooms instead of shiitakes, added garlic, and I don’t have poultry seasoning so I use a combination of spices to replace it.

That sounds like a lot of changes, but the spirit of the food is the same. You should play around with it too and find the yummy toast that speaks to you!  You could add non-dairy milk to make it creamier; you could increase the proportion of liquid to make more gravy; you could change up the spices; you could add vegetable stock; you could do this with lentils; you could change the kind of mushroom. You can do anything! You’re in charge.


For 2

1 tbsp olive oil

1/2 medium onion, diced

1 clove garlic, minced

1/2 lb baby bella mushrooms, chopped

1 sprig fresh rosemary, minced

1 splash apple cider vinegar

1/2 tsp smoked paprika

1/4 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp celery seed

1/4 tsp black pepper

c cooked chickpeas

1/2 c sherry cooking wine

1 tsp cornstarch

splash water

2 slices of sourdough bread, toasted

salt to taste

  1. Heat oil over medium heat in sauté pan. Add onion; sauté until translucent and then add garlic.
  2. Once garlic is just starting to brown, add in mushrooms, rosemary, and vinegar and cook until mushrooms are starting to brown.
  3. Add the rest of the seasonings and the chickpeas. Sauté until just browning.
  4. Add the sherry and cook for another minute until sherry starts to bubble.
  5. Mix the cornstarch and the water to make a slurry; then add to the pan and stir until the mixture thickens to your ideal consistency.
  6. Place toasted bread in a shallow bowl or a plate, and pour the mixture over the bread. Eat and marvel at how good it is!

Note: I like to pair this with a vegetable simply roasted with olive oil and salt, like cauliflower, broccoli, green beans, sweet potato, squash, or brussel sprouts. I bet it would also be good with some spaghetti squash (and if you’re not vegan, throw some goat cheese in that baby. If you are vegan, sry…put some lemon juice or marinara sauce!).


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