Chickpea, Spinach & Mushroom Sauce

PREP TIME: 10mins


Quick and easy indulgence! I could eat this everyday! Creamy mushrooms, chickpeas and lots of spinach, this sauce is perfect stirred through pasta, topped over a baked potato or brown rice.



Serving Suggestion:

Swirl through some cooked tagliatelle pasta – bliss.

I love this on top of a baked potato or sweet potato.


  • 250g mushrooms finely sliced (I love Shitake)
  • 2 garlic cloves minced
  • 250ml organic cream
  • 3 tablespoons chopped herbs of choice (tarragon or Italian parsley would be the star here)
  • 1 x 400g can chickpeas, drained
  • 180g spinach, washed & dried, roughly chopped
  • 1/4 cup finely grated pecorino
  • salt
  • lots of pepper
  • 3 tablespoons butter or olive oil


  1. Heat the butter or oil in a medium saucepan until bubbly
  2. Add the mushrooms and fry until golden and cooked through, add the garlic and stir until fragrant 3 minutes.
  3. Add the cream and chickpeas and stir until heated through, season with two pinches of salt.
  4. Add the chopped spinach and stir through until the spinach is wilted (5 minutes)
  5. Add the pecorino and lots of freshly cracked pepper and season to taste.
  6. Add the herbs and taste once more. Serve & Enjoy!
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