Chickpea Stroganoff Food

CHICKPEA STROGANOFF

Chickpea Stroganoff image

The nutty flavour and firm texture of chickpeas make them a fantastic alternative to meat in this delicious and satisfying dish. The aromatic, fresh tasting dill teams beautifully with the sour cream, and, to me, is an essential ingredient in this recipe. Thanks to my special friend Anna, for sharing it with me.

Provided by Daydream

Categories Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 large onion, finely sliced
2 garlic cloves, crushed
2 -3 tablespoons olive oil
2 teaspoons ground paprika (sweet, rather than hot)
2 cups button mushrooms, halved
2 large tomatoes, peeled and chopped
2 (14 ounce) cans cooked chickpeas
1 teaspoon honey
1 tablespoon tomato paste
1 teaspoon mustard powder, mixed with 1 tablespoon water
3/4-1 cup vegetable stock
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
salt and freshly cracked peppercorn, to taste
10 ounces light sour cream

Steps:

Heat olive oil in a heavy-based pan over medium-high heat.
Add sliced onion and garlic, and sauté until onion is golden brown and translucent.
Stir in paprika powder and cook over gentle heat 2 minutes.
Add mushrooms and sauté until soft, a couple of minutes.
Add tomatoes, stir and cook a further minute.
Stir in drained chickpeas, honey, tomato paste, mustard mixed with water and ¾ cup stock.
Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining ¼ cup of stock if necessary.
Stir in the fresh herbs and half the sour cream, and re-heat gently.
Season to taste with salt and pepper.
Serve over hot, freshly cooked rice with a dollop of sour cream on each serving.

Nutrition Facts : Calories 450.4, Fat 17.3, SaturatedFat 6, Cholesterol 24.8, Sodium 684.4, Carbohydrate 62.1, Fiber 11.5, Sugar 6.8, Protein 15.2

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