Mushroom and Chickpea Stew


- 1tbsp light olive oil
- 1 small brown onion, finely diced
- 4 cloves of garlic, minced
- 2tsp ground cumin
- 2tsp turmeric
- 1tsp hot chilli powder
- 1kg mushrooms, thinly sliced
- 550g carrots, diced
- 142g tomato purée
- 1200g chopped tomatoes in juice from can
- 1tsp light brown sugar
- 1tsp dried herb
- 480g chickpeas drained from can
- optional: 200g curly leaf kale
- juice of half a lemon
- 1tsp salt
- 1/4tsp ground black pepper

(1) In a large soup pot, sauté onion and garlic, together with all spices, for 5 minutes.

(2) Add mushrooms, carrots, tomato purée, chopped tomatoes and juice, sugar and herb. With lid on, bring mixture to a boil, then simmer for 20 minutes.

(3) Add chickpeas and kale. Continue to cook covered for another ten minutes.

(4) Stir in lemon juice, salt and ground black pepper. Serve hot with rice or crusty bread, and ENJOY!!!

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