4 cups chickpeas (2 cans)
1/8 teaspoon salt
1/2 teaspoon dried oregano
1/4 cup vegan butter
1/4 cup olive oil
1 cup sliced mushrooms
1 tablespoon dried Marjoram (fresh is good too)
2 tablespoons green onion
1/2 cup Marsala wine
1/4 cup cooking sherry
1/4 cup veggie broth (optional)
1) Put the vegan butter and olive oil in a skillet and add the chickpeas. Cook for a minute to allow chickpeas to soak in the flavors. Add remaining ingredients and simmer for 10 minutes or less. I wait until the wine changes how the dish smells. You will see what I am talking about when you do it. First it's very strong and then at about 10 minutes it smells sweet.
That's all! I like to serve over whole wheat penne.
Source of recipe: I modified this recipe from two places. Betty Crocker and allrecipes.com