Hello pretty!
Today I compare with you one of those recipes that sells what it promises. Chickpeas with mushrooms, chard and paprika, a veggie spoon dish that does not miss the company of any piece of chorizo or close family member at all. In the face of the imminent Christmas feasts, I propose a solution quite Detox to prepare the body for the festivities.
Those of you who regularly follow this blog, you will know that I always upload original recipes rich in nuances and low in calories (not always, but it is usually the characteristic of this blog). Today, in addition, I make it easy for those who have decided to embrace veganism and are not exactly virtuosos in the kitchen. Don't thank me ... yet.
#Enjoy!
Chickpeas with mushrooms, chard and paprika
Embroider it with a spoon plate without having to use sausages or the like, dear friends, it is possible. Raise your head dear vegan because you, yes you, are today my protagonist. That is why I am giving you these chickpeas with mushrooms, chard and paprika.
Author Hannah mitchell
Kitchen: Traditional
Recipe type: Soups
Rations: 325
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 pot of cooked chickpeas
- half a kilo of chard
- 400 gr of mushrooms
- 3 cloves of garlic
- 1 large ripe tomato
- 1 green pepper
- 3 tablespoons of sweet paprika
- 1 teaspoon cumin
- 1 slice bread
- olive oil
Preparation
- Cook the chard in a saucepan with olive oil and salt, drain and reserve.
- In a medium saucepan over medium heat, pour 3 tablespoons of olive oil to fry the garlic, bread, tomato and pepper.
- Sauté for about 7-8 minutes.
- We remove, crush and reserve.
- In the oil that we have left over, we sprinkle a tablespoon of paprika carefully, if it burns us, we will have spoiled the dish.
- Add the mushrooms and brown them.
- Once golden, add chickpeas, chard, the crushed sauce and a glass of the water in which we have cooked the chard.
- Add salt to taste and a teaspoon of cumin, let it simmer for 10 minutes and we can plate and serve.