Tangy Braised Chickpeas with Carrots and Mushrooms
Total Time
2 hours
Rating
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
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Preparation
Step 1
Heat oven to 350 degrees.
Step 2
If you have a Dutch oven or braiser that can go from stove to oven, start in this on the stove.
Step 3
If not, start with a wide, deep saute pan and transfer the mixture to a 3-quart (or 9×13-inch) casserole or baking dish for the oven part.
Step 4
Heat 4 tablespoons olive oil over medium heat and add onion; cook 3 minutes, until softened.
Step 5
Add garlic and cook 2 minutes more.
Step 6
Add the carrots, 1 teaspoon salt, freshly ground black pepper, and red pepper flakes and cook for 2 more minutes, until they begin to glisten.
Step 7
Add the mushrooms and cook for 4 minutes, until they begin to soften.
Step 8
Add tomato paste and brown sugar and cook until well-incorporated, 3 minutes.
Step 9
Add 3 cups stock, vinegar, Worcestershire or soy sauce, chickpeas, and bay leaf and bring to a simmer with another teaspoon of kosher salt and more ground pepper.
Step 10
Once simmering, either cover tightly with a lid or pour into your baking dish and cover with a lid or tightly with foil and transfer to oven.
Step 11
Braise chickpeas and vegetables for 90 minutes, checking at the 1 hour mark to make sure the chickpeas haven’t absorbed all of the broth (and adding the remaining 1 cup broth if so).
Step 12
Remove from oven, discard bay leaf, and adjust seasonings to taste.
Step 13
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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.
