Name: Tomato-Glazed Portobello and Chickpeas with Cilantro-Lime Yogurt Sauce
Ingredients: 4 large portobello mushroom caps, halved then cut into ¼-inch thick slices; 3 cloves garlic, minced; 2 teaspoons dried oregano; 2 tablespoons red wine vinegar; 4 tablespoons extra-virgin olive oil; Kosher salt and freshly cracked black pepper, to taste; 2 tablespoons vegetable oil; 1 small yellow onion, diced; 1 (15.5-ounce) can chickpeas, rinsed and drained; 1 (8-ounce) can no salt added tomato sauce; ½ cup plain Greek yogurt (I used Stonyfield 0% Fat); 1 lime, zested, plus 1 tablespoon juice; 1 tablespoon cilantro, finely chopped; Kosher salt and freshly ground black pepper, to taste; Steamed jasmine rice; Lime wedges; Chopped cilantro

Ingredients

Units Scale

4 large portobello mushroom caps, halved then cut into 1/4-inch thick slices
3 cloves garlic, minced
2 teaspoons dried oregano
2 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper, to taste
2 tablespoons vegetable oil
1 small yellow onion, diced
1 (15.5-ounce) can chickpeas, rinsed and drained
1 (8-ounce) can no salt added tomato sauce

For Cilantro-Lime Yogurt Sauce:

1/2 cup plain Greek yogurt (I used Stonyfield 0% Fat)
1 lime, zested, plus 1 tablespoon juice
1 tablespoon cilantro, finely chopped
Kosher salt and freshly ground black pepper, to taste

For Serving:

Steamed jasmine rice
Lime wedges
Chopped cilantro

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Instructions

Place mushrooms, garlic, oregano, vinegar, olive oil, salt and pepper in a large bowl or freezer bag and toss to coat. Close and refrigerate for 2 hours.
Meanwhile, mix ingredients for sauce together in a small bowl and refrigerate until ready to serve.
In a large Dutch oven (preferably cast iron), heat vegetable oil over moderate heat. Add the mushrooms and onion and cook, stirring occasionally, until tender. Add chickpeas and tomato sauce and stir to combine. Continue cooking until the chickpeas are heated through and the tomato sauce has reduced down a bit to just glaze everything. Taste for seasoning and adjust with more salt and pepper if desired.
Serve mushrooms and chickpeas over steamed rice, top with a dollop of yogurt sauce and garnish with cilantro. Squeeze a lime wedge over each serving for extra tanginess, if desired.