Cogumelos com puré de grão – Mushrooms with Chickpea Purée

The Quinta Project

This dish brings some typical Mediterranean flavours to the table: mushrooms and chickpeas, together with olive oil, tomatoes, paprika and garlic. Simply delicious and easy to prepare. You can use pretty much any mushroom that is available to you for this dish, although it is particularly flavoursome with simple brown mushrooms or using a mix of portobello and oyster mushrooms.

Mushrooms with Chickpea Purée

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 hungry people


  • 1 can pre-cooked chickpeas
  • 1 can tomatoes
  • 300 grams mushrooms
  • 1 lemon (juice of it!)
  • 1 splash white wine

salt, pepper, paprika, parsley

  • olive oil


  1. First, prepare the chickpea purée by heating olive oil in a pan and adding one chopped onion. Fry until the onion has become soft and add crushed garlic.

    After a few minutes add a can of tomatoes, season with salt, pepper and paprika and fry until it starts to caramelise.

    Add the soaked (or canned) chickpeas and some water and let the mixture simmer for around half an hour, until the chickpeas are soft.

    With a blender, purée the mixture so that it remains a little chunky.

  2. To prepare the mushrooms, heat some olive oil in a frying pan. Add the mushrooms once the oil is hot. If you are using portobello mushrooms, you can fry them first adding smaller mushrooms a bit after. Once the mushrooms have started to brown, add crushed garlic and a splash of wine and, just before serving, drizzle with lemon juice and some parsley.

    Serve the fried mushrooms together with the chickpea purée and some freshly baked Alentejano bread for a healthy and hearty meal!

    Bom apetite!

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