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Balsamic Glazed Chickpea and Mushroom Skillet

Tender chickpeas and earthy mushrooms are caramelized in a rich balsamic glaze for a satisfying, flavor-packed weeknight dinner. Ready in under 30 minutes and endlessly versatile over rice or crusty bread.

vegetarian quick one-pan dinner
🔥 Calories per serving: 310
🍽️ Serves: 4
⏱️ Prep: 8 min
🍳 Cook: 20 min
Ingredients
Balsamic Vinegar 3 tbsp
Chickpeas 2 cans (15 oz each), drained and rinsed
Garlic 4 cloves, minced
Honey 1 tbsp
Mushrooms 10 oz, sliced
Olive Oil 2 tbsp
Onion 1 medium, thinly sliced
Parmesan 1/4 cup, grated
Pepper 1/4 tsp
Salt 1/2 tsp
Soy Sauce 1 tbsp
Spinach 3 cups, packed
Instructions
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  2. Add the sliced onion and cook, stirring occasionally, for 4-5 minutes until softened and beginning to turn golden.
  3. Add the sliced mushrooms in a single layer. Cook undisturbed for 3 minutes, then stir and continue cooking 2-3 minutes more until browned and tender.
  4. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  5. Add the drained chickpeas to the skillet and stir to combine. Cook for 2 minutes, allowing them to lightly crisp at the edges.
  6. In a small bowl, whisk together the balsamic vinegar, honey, and soy sauce. Pour the glaze over the skillet ingredients.
  7. Stir well and cook over medium heat for 2-3 minutes, until the glaze reduces and coats everything evenly.
  8. Add the packed spinach in two batches, folding it in and allowing it to wilt for about 1-2 minutes total.
  9. Season with salt and pepper, taste, and adjust as needed.
  10. Remove from heat, sprinkle with grated Parmesan, and serve immediately over rice or with crusty bread.
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