Recipe: Mushroom and Chickpea Stew
Chic Peas with pasta was a staple in my families dinners. I only just recently started to soak them overnight and re create them in a stew to rather than eat in humus or patties.
My favorite is with shiitake (immune enhancing) and button mushrooms.
To create this follow the recipe below.
1 medium onion, diced
2 medium carrots, diced
3 celery stalks, diced
2 garlic cloves, sliced
5 shiitake mushrooms
1 ½ cup fresh button mushrooms, sliced
400g dried chickpeas
4 Tbsp tomato paste
8 cups of water
1-2 cubes low sodium veggie bouillon
1 tsp cumin
1 tsp dried oregano
1 tsp fresh rosemary
1 tsp fresh thyme
½ tsp paprika
pepper to taste
Place dried chic peas into a pot covering with water - sit for 4 to 6 hours. then wash and they are ready to use. you can also soak them overnight.
To olive oil or butter in a large pot add diced onion, celery and carrot. Sautée the vegetables over medium heat for 3-5 min, adding 1-2 tbsp of water at a time to prevent sticking. Add garlic and tomato paste; stir the mixture until the paste is well incorporated. Add rinsed chic peas and cover with water. Add stock cubes.
The goal is to have the soup a little thin at this time because the chic peas will expand a lot during cooking. If your stew mixture looks dry, add more water.
Bring the stew to a boil, reduce the heat to medium-low, and simmer for 60 minutes. Add sliced button mushrooms to the pot, and cook 5-7 minutes longer, or until the chic peas are soft. Once you have taken the soup off the heat stir through the fresh herbs.
I like to serve mine with soft polenta.