Tangy Braised Chickpeas & Mushrooms
A warming winter stew without the meat, but with plenty of taste. This vegetarian or vegan stew, adapted from Smitten Kitchen, brims with flavour and nutrition. Braise it in the oven or simmer it on the stovetop. Either way, the aromas will draw everyone to the kitchen to savour one ladle-full after another.
Note: 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.
More warming mains: White Bean Shakshouka, Dijon and Cognac Beef Stew, Moroccan Lentils (Mujadara) - Instant Pot & Stove, Chana Masala
Serves: 4-6
Time: 2 1/2 hours
Ingredients
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 mushrooms, any kind, cut in 1/2-inch slices
4 tablespoons tomato paste
1 1/2 tablespoons dark brown sugar
3 to 4 cups mushroom, chicken or vegetable broth (I needed to add the extra cup after 1 hour)
1/3 cup red wine vinegar or sherry vinegar
2 teaspoons Worcestershire or soy sauce
2 15-ounce cans chickpeas, drained and rinsed OR equivalent in cooked chickpeas
1 bay leaf
Method
Heat an oven to 350 degrees. If you have a Dutch oven or braisier that can go from the stove to the oven, start this on top of the stove. If not, start with a wide, deep sauté pan and transfer the mixture to a 3-quart (or 9×13-inch) casserole or baking dish for the oven part OR make this on a stovetop, simmering the stew on low heat for the full 90 minutes.
Heat 4 tablespoons olive oil over medium heat and add onion; cook 3 minutes, until softened.
Add the garlic and cook 2 minutes more. Add the carrots, 1 teaspoon salt, freshly ground black pepper, and the red pepper flakes and cook for 2 more minutes, until they begin to glisten.
Add the mushrooms and cook for 4 minutes, until they begin to soften. Add the tomato paste and brown sugar and cook until well-incorporated, 3 minutes.
Add 3 cups broth, the vinegar, Worcestershire or soy sauce, chickpeas, and bay leaf and bring to a simmer with another teaspoon of kosher salt and more ground pepper.
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 the oven. Braise the chickpeas and vegetables for 90 minutes, checking at the 1 hour mark to make sure the chickpeas haven’t absorbed all of the broth. Add the remaining 1 cup broth, if necessary. I did.
Remove from the oven, discard the bay leaf, and adjust the seasonings to taste.
Do ahead: Braised chickpeas will keep in the fridge for 4 days, and for a month or longer in the freezer. Reheat at 350 degrees.
A warming winter stew without the meat, but with plenty of taste. This vegetarian or vegan stew, adapted from Smitten Kitchen, brims with flavour and nutrition. Braise it in the oven or simmer it on the stovetop. Either way, the aromas will draw everyone to the kitchen to savour one ladle-full after another.
Note: 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.
More warming mains: White Bean Shakshouka, Dijon and Cognac Beef Stew, Moroccan Lentils (Mujadara) - Instant Pot & Stove, Chana Masala
Serves: 4-6
Time: 2 1/2 hours
Ingredients
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 mushrooms, any kind, cut in 1/2-inch slices
4 tablespoons tomato paste
1 1/2 tablespoons dark brown sugar
3 to 4 cups mushroom, chicken or vegetable broth (I needed to add the extra cup after 1 hour)
1/3 cup red wine vinegar or sherry vinegar
2 teaspoons Worcestershire or soy sauce
2 15-ounce cans chickpeas, drained and rinsed OR equivalent in cooked chickpeas
1 bay leaf
Method
Heat an oven to 350 degrees. If you have a Dutch oven or braisier that can go from the stove to the oven, start this on top of the stove. If not, start with a wide, deep sauté pan and transfer the mixture to a 3-quart (or 9×13-inch) casserole or baking dish for the oven part OR make this on a stovetop, simmering the stew on low heat for the full 90 minutes.
Heat 4 tablespoons olive oil over medium heat and add onion; cook 3 minutes, until softened.
Add the garlic and cook 2 minutes more. Add the carrots, 1 teaspoon salt, freshly ground black pepper, and the red pepper flakes and cook for 2 more minutes, until they begin to glisten.
Add the mushrooms and cook for 4 minutes, until they begin to soften. Add the tomato paste and brown sugar and cook until well-incorporated, 3 minutes.
Add 3 cups broth, the vinegar, Worcestershire or soy sauce, chickpeas, and bay leaf and bring to a simmer with another teaspoon of kosher salt and more ground pepper.
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 the oven. Braise the chickpeas and vegetables for 90 minutes, checking at the 1 hour mark to make sure the chickpeas haven’t absorbed all of the broth. Add the remaining 1 cup broth, if necessary. I did.
Remove from the oven, discard the bay leaf, and adjust the seasonings to taste.
Do ahead: Braised chickpeas will keep in the fridge for 4 days, and for a month or longer in the freezer. Reheat at 350 degrees.