What makes this dish 'Florentine'?

The 'Florentine' designation in this recipe refers to the generous use of fresh spinach leaves, which are folded in at the end to heat through with the chickpeas and lemon juice.

Can I use canned chickpeas for this recipe?

Yes, the recipe specifies 1 1/2 cups or one 15-ounce can of cooked chickpeas, which should be rinsed and drained before adding to the pot.

What if I don't have Portobello mushrooms?

While Portobello mushrooms add a hearty texture, you could substitute with other firm mushrooms like cremini or button mushrooms, adjusting the quantity as needed.

How spicy is this One-Pot Chickpeas Florentine?

The recipe includes just 'a pinch of red pepper flakes,' providing a very mild warmth. You can omit them for no heat or add more to taste if you prefer a spicier dish.

How should I store leftovers of this dish?

Store any leftover One-Pot Chickpeas Florentine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

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One-Pot Chickpeas Florentine With Portobello Mushrooms
[Vegan]

GB By: Gin Butters

Author Bio

Wholesome plant-based versions of comforting dinners and desserts. Gin blogs at Eat Healthy Eat Happy. She loves... Read More

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A vibrant bowl of One-Pot Chickpeas Florentine, garnished with fresh parsley, featuring tender Portobello mushrooms, hearty chickpeas, and wilted spinach in a savory sauce.

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One-Pot Chickpeas Florentine With Portobello Mushrooms [Vegan]

This quick and easy one-pot meal will be your new household favorite. While the combination of chickpeas and sautéed Portobello mushrooms with Italian herbs is deserving of an award, it's the mushrooms that make the dish. They're juicy, tender, and full of wonderful umami flavor. This dish can serve three... Read More

Ingredients You Need for One-Pot Chickpeas Florentine With Portobello Mushrooms [Vegan]

2 tablespoons olive oil
3 large cloves garlic, minced
1 onion, chopped
3 teaspoons dried oregano
1/2 teaspoon dried basil
A pinch of red pepper flakes
1 large red bell pepper or 4-5 mini peppers, chopped
3 cups sliced small Portobello mushrooms (about 8 ounces)
1 1/2 cups or 1 15-ounce can cooked chickpeas, rinsed and drained
6 cups fresh spinach leaves
2 tablespoons lemon juice from 1/2 a lemon
1/2 teaspoon salt
Fresh black pepper, to taste

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How to Prepare One-Pot Chickpeas Florentine With Portobello Mushrooms [Vegan]

Combine the olive oil, garlic, and onion in a large nonstick saucepan or cooking pot. Raise the heat to medium-low and sauté the garlic and onion for about 5 minutes.
Add the oregano, basil, red pepper flakes, and bell pepper. Raise the heat to medium and sauté for about 5 minutes. Lower the heat slightly if the garlic starts to brown. Add the Portobellos and sauté another 5 minutes.
Stir in the chickpeas. Fold in the spinach leaves and lemon juice and heat through for 5 minutes. Stir in the salt and pepper.
Serve warm.