Vegan Chickpea and Mushroom Stew

Ingredients

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

Steps

1. 1

   Place the 2 garlic cloves and 250 g brown onions (cut in pieces) into the mixing bowl and chop 5 sec/speed 5.

2. 2

   Scrape down the sides of the mixing bowl with the spatula.

3. 3

   Add 40 g olive oil and sauté 3 min/120°C/speed 1.

4. 4

   Add 500 g fresh king oyster mushrooms (cut in strips) and 1 tsp paprika, then sauté 5 min/120°C/reverse/speed soft.

5. 5

   Add 100 g passata, 300 g water, 1 heaped tsp vegetable stock paste, 1/2 tsp ground cumin, 1-2 tsp salt, 2 pinches black pepper, and 1/4 tsp cayenne pepper (if using).

6. 6

   Add the drained chickpeas (minus the 2 Tbsp set aside) and cook 10 min/100°C/reverse/speed soft.

7. 7

   Add the reserved 2 Tbsp of chickpeas and the chopped fresh mint leaves.

8. 8

   Stir gently with the spatula and serve hot.

Notes

This recipe is designed for Thermomix (TM7, TM6, TM5, TM31). If you don't have a stock paste, you can substitute 1 vegan vegetable stock cube crumbled into the water.

Nutrition per serving

• vegan
• stew
• chickpeas
• mushrooms
• main course
• Thermomix
• healthy
• dairy-free