At this time of year, comforting stews like this one that I propose to you today are still appealing. chickpeas with carrots and mushrooms. A very complete dish that we serve as a main dish at home and that we usually accompany with a green salad of lettuce or spinach.
Making a stew like this is easy, although I won't deny that it takes time. A time that you can lighten if you previously cook the chickpeas or use canned cooked chickpeas. These are a great pantry resource for healthy dishes like this one.
This dish has a good number of vegetables: onion, leek, carrot ... Mushrooms could also be included in the stew but at home we like to make them separately; sauté them and add them freshly made, a treat! You can do it as is most comfortable for you since the two alternatives are included in the step by step. Shall we get down to business?
The recipe
- 2 tablespoons olive oil
- ½ red onion, minced
- 3 leeks, sliced
- 3 large carrots, chopped
- 200 g. mushrooms, chopped
- Sal Island
- Pepper
- A pinch of turmeric
- Vegetables soup
- 240 g. cooked chickpeas (if canned, cleaned and drained)
- We heat the oil in a saucepan and sauté the onion couple of minutes.
- Then we incorporate the leek and the carrot and sauté 4 or 5 more minutes.
- We add the mushrooms and we saute a couple of minutes. * If you prefer you can sauté them like us once you have the stew done and add them before eating.
- Season with salt and pepper, add a pinch of turmeric and we cover the vegetables with broth. Cook for 10 minutes or until the carrot is more or less tender.
- Entonces add the chickpeas and cook the whole for 2 more minutes (I added, apart from the chickpeas, a little of their cooking broth to lighten the stew)
- We serve the chickpeas with carrots and hot mushrooms.