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Christmas Meal – Chickpeas with Mushrooms, Chicory and Tomatoes


Okay, so this is it – the start of my new Blog on Recipes!

Starting today, Christmas, I will be posting three recipes per week – from starters to mains to puddings!

And not only will you find out why these recipes are good for you (I’ll list all the nutritional benefits) but my cooking refrains from using oils!  All oils are just 100% saturated fat and most of them shouldn’t even be heated!  So, did you know it is SO easy to cook with just a bit of water or if you want to flavour the water – add some vegan bouillon.

After having my yummy Green Christmas Smoothie this morning and watching all four kids open their gifts – and yes, our youngest finally got his real live Tarantula!

Christmas Inspiration

So my inspiration for my Christmas meal comes from the new cookbook Veggistan that my sister-in-law gave to me for Christmas.  I’ve definitely jazzed it up. In fact, the only three ingredients we have in common are the chickpeas, tomatoes and garlic.  But I always like looking at yummy cookbooks and then deviating from there.  It’s very satisfying!

On Christmas Eve, I went to Whole Foods and got a good mix of various mushrooms –  Portobello, Enokitake and Oyster.

When you are making this dish, get yourself a good selection  as the health benefits of mushrooms are out of this world!

Here’s a snippet: They may be small but they pack it in when it comes to vitamins and minerals. One cup of mushrooms includes vitamins C, D, B6 and B12, plus large doses of riboflavin, niacin and pantothenic acid.

These vitamins along with minerals like calcium, iron, potassium and selenium help to keep you healthy!  And, hey – it doesn’t hurt that a major health benefit of mushrooms is weight loss – which might be a good thing after the overindulgence of the holidays!  3 cheers for mushrooms!

While at Whole Foods, I stocked up on Organic Cherry Tomatoes, Chicory, Coriander and Chickpeas.

So here I went and here’s how it went!

Chickpeas with Mushrooms, Chicory and Tomatoes

Serves 2


  • 1 garlic clove (finely chopped)
  • good splash of water (optional to mix with Bouillon)
  • 2 large handfuls of a variety of mushrooms
  • 1 head of chicory (roughly chopped)
  • 200g cherry tomatoes
  • 1 can (400g) chickpeas, drained
  • handful of coriander (roughly chopped)
  • 1 teaspoon tumeric
  • Herbamare

Sauté the garlic in some bouillon water – add more when needed.  As the garlic softens, add the mushrooms – again adding splashes of water when needed.  After a couple of minutes, add the turmeric and stir well.  Next, add the tomatoes, chicory and chickpeas.  Allow to cook through for a few more minutes and season with Herbamare to taste.  Tip into a bowl and top with the chopped coriander.


This Post Has 12 Comments

  1. We eat like that here in Jerusalem. We buy organic from a family that grows produce on their moshav near Ashkelon, pick it early in the morning to deliver to Jerusalem on Friday morning. Our youngest, in an elite Israeli army combat unit sprouts lentils and his whole unit loves them. 😎
    Thanks for following my blog.

  2. here’s hoping I can add some new vegan dishes to my repetoire! I’ll add you to my reader and thanks for your encouragement!

  3. Looks delicious! As I don’t really cook with recipes, I shall have to come back for ideas!
    Thanks for choosing to follow one of my blogs. I hope you continue to enjoy the posts.

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