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Bowl of Chickpeas and Mushrooms in Marsala Sauce over polenta.
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4.60 from 5 votes

Chickpeas and Mushrooms in Marsala Sauce

This comforting vegan dinner is made with chickpeas and mushrooms simmered in a garlicky Marsala wine sauce. Serve it over creamy polenta for an easy, satisfying meal that's perfect for everything from holidays to busy weeknights!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American, Italian
Servings: 4
Calories: 386kcal
Author: Alissa

Ingredients

For the Marsala Mushrooms and Chickpeas

  • 2 tablespoons olive oil
  • 8 ounces baby portobello mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 cup dry Marsala wine
  • 2 tablespoons lemon juice, or to taste
  • 1 teaspoon rubbed sage
  • ½ teaspoon black pepper
  • ¼ teaspoon salt, plus more to taste
  • 2 tablespoons chopped fresh parsley
  • 1 (15 ounce/425 gram) can chickpeas, drained and rinsed

For the Creamy Polenta

  • 1 cup dry polenta grits
  • 2 cups water, plus up to an additional cup if needed
  • 1 cup unflavored and unsweetened non-dairy milk
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

Make the Marsala Mushrooms & Chickpeas

  • Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms in an even layer. Cook until mushrooms are lightly browned, about 5 minutes.
  • Add garlic and cook 1 minute more. Add wine, lemon juice, sage, salt and pepper. Stir a few times and bring to a simmer. Lower heat and allow to simmer until sauce is thickened and syrupy, about 10 minutes.
  • Add chickpeas and stir a few times. Cook about 1 minute more, just until chickpeas are heated throughout. Remove from heat. Stir in parsley.

Make the Creamy Polenta

  • Place polenta grits, 2 cups of water, milk, salt and pepper into a medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 10 minutes, stirring occasionally and adding a bit of extra water if mixture becomes too thick. Remove from heat and allow to sit for 5 minutes.

Serve

  • Divide polenta among bowls and top with mushroom and chickpea Marsala.

Nutrition

Calories: 386kcal | Carbohydrates: 55g | Protein: 9.9g | Fat: 9g | Saturated Fat: 1.2g | Sodium: 787mg | Potassium: 558mg | Fiber: 7.6g | Sugar: 1.6g | Calcium: 130mg | Iron: 3.8mg