Rice with Mushroom and Chickpea

Great jasmine rice with champignon mushrooms and chickpeas - suitable as a gluten-free and vegan addition to any lunch

  • AdditionsType
  • EasyDifficulty
  • 30-60 minPrep. Time
  • 6Serving/Unit


Chickpea, 1 cup
sprouted (not sprouted is also an option)
Olive oil, 3 tablespoons
extra virgin - for frying
Champignon mushroom, 200 g
Salt, 1 flat teaspoon
to taste
Black pepper, 1 flat teaspoon
coarsely ground - to taste
Gluten-free soy sauce, 1 tablespoon
Jasmine rice, 1 cup
cooked (or any other rice)


1. Sprouting chickpeas briefly: soak 1 cup of chickpeas in a bowl with plenty of water overnight. In the morning, strain and leave in a colander, place on top a bowl and cover with a towel. Every two to three hours, moisten the chickpeas and return the to the bowl. After about a day and a half (at night there is no need to wet), small tails will appear. The chickpea sprout doubles its nutritional value, facilitates digestion and shortens its cooking time. The chickpeas are briefly cooked in a pot with water and strained.
2. In a large pan, fry the mushrooms in olive oil for about 10 minutes over high heat.
3. Add the spices, soy sauce, diced mushrooms and chickpeas to the cooked rice, mix lightly with a wooden spoon and lower the heat.
4. After about 15 minutes with occasional stirring, turn off the heat, adjust seasoning if necessary and serve hot.
5. Bon appetite (:

Total time: 1-2 days

The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 175 cal 188 cal
Proteins 7 g 7 g
Carbohydrates 24 g 26 g
Fat 6 g 7 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Rice with Mushroom and Chickpea
Perfect vegan rice with mushrooms and chickpeas