Tangy Braised Chickpeas with Carrots and Mushrooms
Total Time
2 hours
Rating
0 out of 5 stars
(0)
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
How would you rate this recipe?
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.