Chickpea Stroganoff
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 ⓘ
Instructions
- Heat olive oil in a heavy-based pan over medium-high heat.
- Add sliced onion and garlic, and saute until onion is golden brown and translucent.
- Stir in paprika powder and cook over gentle heat 2 minutes.
- Add mushrooms and saute 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 3/4 cup stock.
- Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining 1/4 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 & Diet Analysis (per serving)
939
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).