Vegan Chickpea and Mushroom Stew

Name: Vegan Chickpea and Mushroom Stew
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 400 g tinned chickpeas; 2 garlic cloves; 250 g brown onions; 40 g olive oil; 500 g fresh king oyster mushrooms; 1 tsp paprika; 100 g passata; 300 g water; 1 heaped tsp allergen-friendly vegetable stock paste; ½ tsp ground cumin; 1 - 2 tsp fine sea salt; 2 pinches ground black pepper; 1 sprig fresh mint

4.5 140 évaluations

Prép. 10min

Total 30min

4 portions

Ingrédients

tinned chickpeas (drained weight), 2 Tbsp set aside
400 g
garlic cloves
2
brown onions cut in pieces (3-4 cm)
250 g
olive oil
40 g
fresh king oyster mushrooms cut in strips (2 cm)
500 g
paprika
1 tsp
passata
100 g
water
300 g
allergen-friendly vegetable stock paste
1 heaped tsp
1 vegetable stock cube (for 0.5 l), vegan, crumbled
ground cayenne pepper (optionnel)
¼ tsp
ground cumin
½ tsp
fine sea salt to taste
1 - 2 tsp
ground black pepper
2 pinches
fresh mint leaves only, chopped
1 sprig