Put the mushrooms in a burning pan for 2 minutes, stirring constantly so that all their moisture is gone.
Add the olive oil, along with the garlic and thyme and let them brown. Quench with lemon juice.
Finally, add the chickpeas and stir. Remove from the heat, sprinkle with parsley and serve with freshly ground pepper.
Tip: For a more spicy taste, add a chopped hot pepper to the mushrooms!