Chickpea stew with mushrooms

Chickpea stew with mushrooms

Total preparation time: 1 hour 15 minutes
Soaking time: 8 hours
Number of servings: 4-6

Chickpea stew with mushrooms is a recipe that combines the rich flavors of vegetables with the velvety texture of chickpeas, creating a dish that is not only savory, but also extremely healthy. This recipe has deep roots in the culinary tradition, often prepared during fasting or as a vegetarian alternative to meat dishes. Over the years, cooking enthusiasts have improved and adapted the recipe, adding a touch of originality and freshness.

Ingredients needed:

- 250 g chickpeas
- 4-5 medium onions
- 1 small jar of mushrooms (about 400 g)
- 100 g green or black olives (according to preference)
- 6-7 large garlic cloves
- 2 bell peppers (preferably one red and one green for color contrast)
- 1 cup oil (olive or sunflower)
- 1 large carrot
- 1 small celery
- 1 bunch green dill
- 1 bunch green parsley
- 2 tablespoons broth
- Salt or Delikat (to taste)

Preparation:

1. Start with soaking the chickpeas: Place the chickpeas in a large bowl and cover with cold water. Let it sit overnight, so it will soften and cook faster. This is an essential step as dry chickpeas need time to hydrate.

2. Boiling the chickpeas: The next day, drain the chickpeas and put them in a saucepan of warm water. Add salt or Delikat and a finely chopped onion. Allow to simmer for about 10 minutes. This will partially cook the chickpeas and give them a nice texture.

3. Preparing the vegetables: While the chickpeas are boiling, chop the remaining onion, garlic, bell pepper, dill, and the carrot and celery in a large grater. This mixture of vegetables will give a great flavor to the yoghurt.

4. Browning the vegetables: In a saucepan, add a little oil and brown the onion until golden brown. Add a little water to help the onions soften and stir until the water evaporates. The next step is to add the remaining mushrooms and vegetables. Stir constantly to avoid sticking.

5. Finalizing the chickpeas: Once the chickpeas have cooked, drain and allow to cool slightly. Add the garlic, the blanched vegetables (keeping 2 tablespoons of the mixture for garnish) and puree everything in a blender until you have a fine paste. This step is essential to achieve a creamy texture and homogenous taste.

6. Incorporating the oil: Take a wooden spoon and gradually add the oil over the chickpea paste, stirring continuously to emulsify. Add the chopped dill and mix well. This technique will help create an airy and delicious texture.

7. To serve: Transfer the chickpea paste to a platter. On top, place the 2 tablespoons of warmed vegetables, evenly evenly. Garnish with parsley leaves and thinly sliced olives, which will add a savory taste and a touch of color.

8. Serving suggestions: This chickpea and mushroom yoghurt can be served both hot and cold. It's delicious with pickles or a raw or sour cabbage salad. Thanks to its versatility, it can become a main dish or a delicious appetizer.

Practical tips and tricks:

- If you want to add a hint of spice, try adding a little chopped chili pepper to the boiled vegetables.
- This recipe can be customized by adding other vegetables, such as zucchini or squash, depending on the season and your preferences.
- For extra flavor, try adding spices like cumin or smoked paprika.

Nutrition facts:

Mushroom chickpea chickpea stew is high in protein and fiber thanks to the chickpeas, making it a great choice for vegans and vegetarians. Mushrooms also add important vitamins and minerals, contributing to a balanced diet.

Frequently asked questions:

1. Can I use canned chickpeas?
Yes, if you don't have time to soak and boil chickpeas, you can use canned chickpeas. Be sure to drain and rinse well before use.

2. How can I store chickpeas?
Chickpeas can be stored in the refrigerator in a sealed container for 3-5 days. It's a great choice for office lunches or quick meals.

3. What drinks go well with this preparation?
We recommend a fresh lemonade or herbal tea, which will perfectly complement the rich flavors of the yoghurt.

This chickpea mushroom yoghurt recipe is not only a culinary delight, but also a great way to bring a healthy meal to your table. Savor every bite and enjoy the pleasure of cooking! Enjoy!

 Ingredients: Ingredients: 250 g chickpeas, 4-5 onions, 1 small jar of mushrooms, 100 g olives, 6-7 large cloves of garlic, 2 bell peppers, 1 large carrot, 1 small celery, 1 bunch of fresh dill, 1 bunch of fresh parsley, 2 tablespoons of tomato paste, salt or seasoning.