Tangy Braised Chickpeas with Carrots and Mushrooms

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Smitten Kitchen
Total Time
2 hours
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0 out of 5 stars
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Ingredients

4-6 servings
  • 4 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, very thinly sliced
  • 2 large, thick carrots (12 ounces), in 1/4-inch slices
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 6 ounces or 2 large portobello mushrooms, in generous 1/2-inch slices
  • 4 tablespoons tomato paste
  • 1 1/2 tablespoons dark brown sugar
  • 3 to 4 cups mushroom or vegetable stock
  • 1/3 cup red wine vinegar or sherry vinegar
  • 2 teaspoons Worcestershire or soy sauce
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 bay leaf
BakingVegetarianDinnerIntermediate
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Preparation

Chef’s notes

Soy sauce can contain gluten; check the label if you need this recipe to be gluten-free.
Worcestershire sauce is not vegetarian; it contains anchovies.
Braise chickpeas will keep in the fridge for 4 days, and for a month or longer in the freezer. Reheat at 350 degrees.
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