Chickpea, Mushroom and Rice Bowl

Chickpea, Mushroom and Rice Bowl

Get your gut back in balance with this delicious and nutritious chickpea, mushroom and rice bowl. Packed with fiber, vitamins, minerals, and antioxidants to help fight off h.pylori bacteria, this meal is simple to make yet full of nutrients your gut needs.


Health Benefits: 

  • Light, Satiety 

Nutrition per serving:

Nutrient kcal/gm/mg
Energy 638.2
Carbohydrates 115.87
Fiber 28.34
Protein 31
Fats 34.5
Saturated Fats 3.71
Mono-Unsaturated Fats 20.6
Sodium 176.12
Potassium 2862.47
Magnesium 468.81


Cooking Skills: Medium                                

Prep Time:30 Minutes                         

Cook Time: 20 Minutes

Number of Servings:1

Diet Type: Gluten Free                                                                                                       

Meal Type: Lunch/Dinner                       

Cuisine: Continental



  • Spinach (chopped) - 150g
  • Chickpea (soaked, cooked) - ½ Cup
  • Mushroom (chopped) - 2 Cups
  • Gluten Free Pasta (cooked) - 150g
  • Onion (sliced) - ½ 
  • Tomato paste - 100g
  • Garlic (finely chopped) - 4 Cloves
  • Basil (dried) - 2 Tablespoons
  • Paprika (dried) - 1 teaspoon
  • Pepper and Salt-  as per taste
  • Oil - 2 Tablespoon



1. In a skillet on medium flame, add oil and onion. Let it cook until soft and golden brown.

2. Add the garlic, mushrooms and let it cook for 7-8 minutes till the mushrooms are golden brown.

3. Add the tomato paste, dried basil, paprika and pepper and toss it well.

4. Add 1 tablespoon of water and mix well.

5. As the tomato paste cooks, add the chickpeas and let it cook till they are tender.

6. Add the spinach and pasta as they cook.

7. Measure around 1 cup of water and add it to the pasta.

8. Add salt as needed.


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