Head Chef Robert Gauci of MUŻA Restaurant has crafted a dish that beautifully reflects the vibrant essence of Malta’s cultural heritage—Grilled Portobello Mushroom with Chickpea Curry. Inspired by the striking painting Maltese Crafts and Trades by Frank Portelli, this vegetarian and vegan friendly dish celebrates the rich colours and earthy textures found in Maltese tradition.

Blog Image March

Portelli’s artwork, showcasing traditional local crafts, was the perfect muse for Chef Gauci, who sought to bring those warm, bold colors to life through this flavorful

 creation. The Portobello mushrooms, paired with chickpeas, create a rich, hearty base, while the aromatic curry adds depth and warmth, evoking the vibrancy of Maltese culture.

After receiving glowing reviews from our customers at MUŻA, including praise from Valentina Rossi, who found the dish so delightful, we decided to share the recipe for all our beloved customers to enjoy, even within the walls of their own homes. It is also featured in the March issue of KM Airlines magazine, bringing the best of Maltese cuisine to travellers everywhere.

Grilled Portobello Mushroom with Chickpea Curry 



(Serves 6)
(Suitable for Vegetarians & Vegans)


Ingredients:

For the Infusion:

  • 500ml coconut milk
  • 75g coriander seeds
  • 20g cardamom pods
  • 5g lime leaves
  • 2 bay leaves
  • 30g cinnamon stick


For the Chickpea Curry Base:

  • 200g finely chopped onions
  • 25g minced garlic
  • 15g grated ginger
  • 10g deseeded chilli
  • 50g tomato purée
  • 10g sugar
  • 10g white wine vinegar
  • 5g turmeric powder
  • 20g cumin powder
  • 8g garam masala
  • 500g chickpeas
  • 250g chopped fresh tomatoes
  • 50g chopped coriander


For the Portobello Mushroom:

  • 1 medium Portobello mushroom
  • Fresh thyme
  • Seasoning (salt & pepper)


For the Garnish:

  • 1 poppadom
  • 1 onion, finely chopped
  • 150g milk
  • 150g flour
  • Fresh herbs



Method:


Preparing the Portobello Mushroom:

  • Preheat the oven to 180°C.
    Place the Portobello mushroom on a baking tray and marinate with oil, thyme, salt, and pepper.
  • Grill slightly and then Roast for approximately 10 minutes (adjust based on size).


Making the Chickpea Curry:

Prepare the Infusion:

  • In a saucepan, combine the coconut milk with the infusion ingredients.
  • Simmer on a low heat to allow the flavours to infuse.


Prepare the Curry Base:

  • Finely chop the onions, garlic, ginger, and chilli.
  • Heat a medium-sized pan with a dash of vegetable oil.
  • Sauté the onions, garlic, ginger, and chilli until slightly caramelised.
  • Add the spices and toast briefly to enhance their flavour.
  • Stir in the tomato purée, followed by the sugar and vinegar.
  • Mix in the chickpeas and fresh tomatoes.


Combine & Simmer:

  • Strain the infused coconut milk and add it to the curry.
  • Let it simmer on a low heat for 5–6 minutes.
  • Season to taste and finish with chopped coriander.


Preparing the Garnish:

  • Heat a pan with vegetable oil.
  • Soak the chopped onion in milk for 10 minutes, then strain and coat it

in flour.

  • Fry the onions until crispy and fry the poppadom until golden brown

and puffed.

Plate the chickpea curry, place the portable mushroom and finish off with the popadoms, crispy onions and fresh herbs. Enjoy your meal! 🍽