A Winter Dish of Chick-Peas and Wild Mushrooms

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The most ordinary of ingredients takes on a special character with the addition of dried mushrooms. I discovered that you don’t need to presoak dried mushrooms if you simmer them in enough liquid long enough.

Serve this over cooked pasta or grains.


  • 2 cans (16 ounces each) chick-peas
  • ½ ounce dried wild mushrooms,


  1. Rinse and drain the chick-peas. Break the dried mushrooms into small pieces and combine them with the chick-peas, tomatoes, and garlic powder in a medium-size saucepan.
  2. Bring the liquid to a simmer over medium heat, while pressing the tomatoes against the side of the pan to break them up. Cover the saucepan and cook until the mushrooms are tender, about 45 minutes