Mushroom and Chickpea Makhlama | Tried and True Recipes (2024)

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by Kylie PerrottiPosted on July 6, 2021November 11, 2021

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A traditional Iraqi breakfast is made with flavorful stewed meat and eggs, but this vegetarian makhlama is a delicious mushroom and chickpea makhlama.

Mushroom and Chickpea Makhlama | Tried and True Recipes (1)

Makhlama is a traditional Iraqi breakfast. Traditionally, it is served with ground lamb or ground beef. If you’ve ever been to Busboys & Poets in DC, you’ll see it served on their menu for brunch. The preparation is similar to shakshuka in that the eggs are typically cracked right into the stew and steamed or baked. Personally, I prefer poached eggs so that’s how I served mine. If you want to save yourself a dish, throw them in right with the stew!

Mushroom and Chickpea Makhlama | Tried and True Recipes (2)

In this vegetarian makhlama, I minced a variety of mushrooms to create a meaty texture but I also added chickpeas to add a bit of protein.

The key to this recipe is loading up with spices. This is a flavorful and aromatic dish, so you want to go a little heavy-handed with the spices.

How to Make Mushroom and Chickpea Makhlama:

This recipe is so unbelievably easy to prepare and you’ll have breakfast (or dinner!) on the table in no time.

First, cook the onion and then add the mushrooms. Be sure to cook the mushrooms in batches. They need to release their liquid in order to turn golden brown around the edges. Give them enough space in the pot to brown evenly.

Next, add the spices. If you can find a Baharat spice mixture, use that. Otherwise, use curry powder. Add a bit of extra cumin and, if you like heat, add additional cayenne powder and crushed red pepper to taste.

From there, simply add chickpeas, chopped tomatoes, and lots of fresh parsley. Add water or stock and allow the makhlama to simmer for about 30 minutes until thickened.

While the makhlama simmers, prepare the poached eggs (or after the makhlama simmers, crack the eggs into wells in the stew and cover and steam for 5 minutes or until the whites are set).

That’s it! Serve it with grilled bread and a sprinkle of sumac will add some nice brightness to the dish at the end.

Tip: If you want to save on prep time, mince the mushrooms in a food processor!

Looking for more vegetarian recipes? Check myarchives!

If you made this recipe, please rate it and comment below! You can alsofollow meand share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

Mushroom and Chickpea Makhlama | Tried and True Recipes (3)

A traditional Iraqi breakfast is made with flavorful stewed meat and eggs, but this vegetarian makhlama is a delicious mushroom and chickpea makhlama.

4.36 from 17 votes

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 294kcal



  • 2 tablespoons avocado oil
  • 1 yellow onion peeled and diced
  • 1 pound mixed mushrooms such as oyster, maitake, shiitake, or baby bella; small-diced
  • 1 tablespoon curry powder or Baharat, if you can find it
  • 2 teaspoons cumin powder
  • ½ teaspoon cayenne powder more or less to taste
  • ½ teaspoon crushed red pepper more or less to taste
  • 15- ounce can chickpeas drained and rinsed
  • 3 ripe tomatoes chopped
  • ½ cup loosely packed fresh parsley chopped (a pinch reserved for garnish)
  • 1 cup water or stock
  • Salt and pepper to taste

For serving:


Cook the onion:

  • Heat the avocado oil in a wide pot over medium heat. Add the onion and cook, stirring occasionally, for 6-7 minutes until it softens.

Cook the mushrooms:

  • Add the mushrooms, in two batches, and cook for 10 minutes until they begin to soften and brown. Season with salt and pepper.

Bloom the spices:

  • Add the curry powder, cumin, cayenne powder, and crushed red pepper to the mushrooms and stir to coat the vegetables in the spices. Cook for 45 seconds until fragrant.

Add the chickpeas:

  • Add the chickpeas, tomatoes, and all but a pinch or two of the parsley and stir to combine. Taste and season lightly with salt and pepper once more.

Simmer the makhlama:

  • Add 1 cup of water or stock and bring to a boil. Reduce heat and simmer over very low heat, uncovered, for 30 minutes. If the liquid evaporates too quickly, add more water in 1/4 cup increments as needed. Once the makhlama is very thick, turn off the heat.

Prepare the eggs:

  • During the last 10 minutes of the makhlama simmer, prepare the eggs how you like. Try this recipe with poached or sunny side up. You may also make four wells in the makhlama and crack the eggs into them and cover and cook for 5 minutes.

  • If poaching, bring a small pot of water to a boil. Add distilled vinegar along with salt. Reduce heat to a simmer that is just barely bubbling. Strain off excess whites through a sieve and use the back of a wooden spoon to create a whirlpool. Drop the egg into the whirlpool and continue on with three more eggs. Cook for 3-5 minutes until the whites are set but the yolks are still soft. Carefully remove with a slotted spoon and set aside.

To serve:

  • Divide the makhlama between bowls and place an egg on top. Garnish with more parsley and a pinch of sumac and Aleppo red pepper flakes. Enjoy!


Calories: 294kcal | Carbohydrates: 30g | Protein: 15g | Fat: 14g | Sodium: 381mg | Fiber: 10g | Sugar: 7g | Vitamin C: 15mg

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Mushroom and Chickpea Makhlama | Tried and True Recipes (2024)


Can you get Aquafaba from canned chickpeas? ›

*1 15-ounce (425 g) can of chickpeas typically yields about 1/2 cup (120 ml) aquafaba, which typically whips up into ~2-3 cups aquafaba. *Nutrition information represents one 15-ounce can worth of aquafaba, which has minimal calories.

How to prepare a can of chickpeas? ›

One way you can cook canned chickpeas is on the stovetop. First, drain the chickpeas in a strainer and rinse them off with cool water. Pour the chickpeas into a large pan so they're in a single layer, then fill the pan with enough water to just cover the chickpeas. Heat the chickpeas over medium heat for 5 minutes.

Does aquafaba go bad? ›

Only once it's opened. You can open the carton using the tear strip at the top and simply pour. If you have any leftover, simply push the opening together and refold over to reseal, then pop into the fridge and use within 7 days. Aquafaba whisks up faster when it's cold so great if you're baking in a hurry!

Do you have to rinse canned chickpeas before cooking? ›

If you are using canned chickpeas, drain and rinse them with water to cut the sodium (salt) content by almost a half. Rinse well in cold water to make them easier to digest and less gas-producing.

Can you eat canned chickpeas straight from the can? ›

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

What is the healthiest way to eat chickpeas? ›

"Chickpeas are wonderful to add directly to your dish—like salad, pasta, or soup—for extra protein and fiber," Cannon told us. If you're craving a satisfying crunch, she recommends roasting them with avocado oil and plain ol' sea salt.

Can you eat chickpeas everyday? ›

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

What's the difference between chickpeas and garbanzo beans? ›

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

Can I eat raw chickpeas? ›

Risks. People should not eat raw chickpeas or other raw pulses, as they can contain toxins and substances that are difficult to digest. Even cooked chickpeas have complex sugars that can be difficult to digest and lead to intestinal gas and discomfort.

Can you use the liquid from canned chickpeas? ›

So whether you're soaking fresh chickpeas or using canned, don't throw away the 'juice'. That liquid is a valuable ingredient known as aquafaba.

Can you use aquafaba straight from the can? ›

Aquafaba is easy to get straight from canned beans but slowly cooking dried beans in water for a few hours until the water turns to aquafaba should give you similar results. Even water from packaged tofu and peas is aquafaba! Aquafaba can be used as a vegan replacement for egg whites in many sweet and savoury recipes.

What is the thick water in canned chickpeas? ›

What Is It? Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.

Can you get aquafaba from any beans? ›

However, aquafaba can be made with just about any bean! Make it using our white beans – Cannellini Beans, Limas (Butterbeans), Great Northerns or Navy Beans, for a neutral color and taste similar to Garbanzo Beans. Use Black Beans for a rich, dark colored aquafaba that has a stronger, more earthy taste.

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