Ingredients:
3 Tbs extra virgin olive oil
1# baby portobello mushrooms sliced
1 Tsp sage
1/2 Tsp salt & pepper
1 Cup marsala wine
5 Cloves garlic minced
1-15 oz. can chickpeas/garbanzo beans drained and rinsed
2 Tbs freshly squeezed lemon juice
Directions:
1. Pour extra virgin olive oil into a large skillet. Over medium head, add mushrooms. Cook about 5 minutes.
2. Add garlic and stir for 1-2 minutes. Add wine, lemon juice, sage, salt & pepper. Stir and bring to a light boil. Lower heat and allow to simmer 10-15 minutes until sauce thickens.
3. Add chickpeas and stir for about 2-3 minutes until chickpeas are heated through.
4. Pour over rice, pasta or mashed potatoes. Enjoy
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