Mushroom & Chickpea Stew
Total Time
1 hour and 10 minutes
Prep Time
0 seconds
Cook Time
1 hour and 10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 8 carrots
- 1.9 lb button mushrooms
- 2 cloves garlic
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon hot chilli powder
- 1200g canned chopped tomatoes
- 7 tablespoons tomato purée
- 240g canned chickpeas
- large handful of coriander
- 2 lemons
- pinch of sea salt & black pepper
- drizzle of olive oil
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Preparation
Step 1
Start by peeling the carrots and then chopping them into pieces. Cut the mushrooms into thin slices.
Step 2
Place the crushed garlic, turmeric, cumin, chilli, salt and pepper into a large saucepan along with a drizzle of olive oil.
Step 3
Allow this to heat until bubbling, then pour in the tomatoes, tomato purée and 600ml / 20 fl oz boiling water.
Step 4
Then stir in the chopped carrots and mushrooms, before bringing to the boil and then reducing to a simmer.
Step 5
Let this cook for about 30 minutes then stir in the chickpeas and the finely chopped coriander.
Step 6
Cook for another 20 minutes until the mushrooms and carrots are soft and ready to eat.
Step 7
Once ready, stir through the lemon juice and spoon the stew into bowls.
Step 8
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