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
- 1tsp salt
- 1/4tsp ground black pepper
- juice of half a lemon
- 480g chickpeas drained from can

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

(2) Add all remaining ingredients, except lemon juice and chickpeas. With lid on, bring mixture to a boil, then simmer for 20 minutes.

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

(4) Serve hot with rice or crusty bread, and ENJOY!!!

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