Chickpeas With Mushrooms - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Chickpeas with mushrooms is a very tasty, satisfying and healthy dish for the whole family. Suitable for lean and vegetarian menus.

Ingredients

Chickpeas - 400 g

Bulb onions - 1 pc.

Champignons - 300 g

Vegetable oil - 2 tablespoons

Tomato paste - 1 tablespoon

Salt, black pepper - to taste

Dill - 2 branches

Garlic - 1 clove

Water - 1 glass + for cooking

Measuring cup = 200 ml

161 kcal
2 h. 20 min.
2 h. 20 min.

Photo of the finished dish

Step by step recipe with photo

Chickpeas with mushrooms prepared according to this recipe is a very tasty, self-sufficient dish that can be safely added to the daily menu.

After all, chickpeas or, as it is also called, mutton / chickpeas are rich in vitamins, macro- and microelements. It has a positive effect on the cardiovascular and nervous systems, and also improves performance and improves immunity. For vegetarians and people who have given up meat, it is an irreplaceable source of protein. This dish can also be consumed during fasting and during weight loss. Chickpeas quickly saturate the body, and the feeling of hunger disappears for a long time.

You can serve chickpeas with mushrooms both hot and chilled. Highly recommend!

So, let's begin!

To prepare chickpeas with mushrooms, prepare the foods according to the recipe list.

Rinse the chickpeas several times, then put them in a deep bowl and fill them to the top with cold water. Soak the peas for a few hours, preferably overnight.

Then drain the water, rinse the chickpeas again and transfer to a suitable cooking container. Pour again with plenty of water (2.5-3 liters) and cook until tender, about an hour. Cooking times may vary slightly depending on the variety and dryness of the product.

When the chickpeas are soft, discard them in a colander.

Meanwhile, put the frying pan with vegetable oil on the fire and put onion, chopped in half rings. Fry, stirring occasionally, for 2-3 minutes, until transparent.

Add mushrooms, peeled and chopped into large plates, to the onion. Cook for 5-7 minutes until all liquid has evaporated.

Add salt, black pepper, tomato paste and a glass of clean filtered water.

Stir and bring the contents of the pan to a boil.

Transfer the finished peas to the tomato-mushroom sauce, and, if necessary, add more spices, as well as finely chopped herbs and garlic.

Simmer for 5 minutes over low heat, then cover the pan with a lid, turn off the heat and let the dish brew a little.

That's all, delicious chickpeas with mushrooms are ready. Divide it into portioned plates and serve warm. Although my household loves it and cooled down.

Enjoy your meal!