Mushroom and chickpea ragoût

Name: Mushroom and chickpea ragoût
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 2 onions, finely sliced; 2 garlic cloves, crushed; 30g dried wild mushrooms; 2 x 400g tins chickpeas, drained and rinsed; 2 x 400g tins chopped tomatoes; Pinch of chilli flakes (to taste); Handful of fresh flatleaf parsley, chopped (optional)

Easy
October 2012

Easy
October 2012

Test kitchen approved

Serves 4
Hands on time 10 mins, plus 45 mins cooking time

This vegetarian dish is the perfect thrifty supper that doesn’t compromise on flavour

Nutrition: per serving

Calories: 258kcals
Fat: 10g (1.3g saturated)
Protein: 13.5g
Carbohydrates: 28.6g (8.8g sugars)
Fibre: 11.3g
Salt: 0.9g

Nutrition: per serving

Calories: 258kcals
Fat: 10g (1.3g saturated)
Protein: 13.5g
Carbohydrates: 28.6g (8.8g sugars)
Fibre: 11.3g
Salt: 0.9g

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Ingredients

2 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
30g dried wild mushrooms
2 x 400g tins chickpeas, drained and rinsed
2 x 400g tins chopped tomatoes
Pinch of chilli flakes (to taste)
Handful of fresh flatleaf parsley, chopped (optional)

Method

Heat the olive oil in a sauté pan, then gently fry the onions for 10-12 minutes until soft. Add the garlic, then fry for 2 minutes more.
Meanwhile, put the dried wild mushrooms into a small bowl, pour over 200ml boiling water, then leave for 10 minutes. Drain, reserving the liquid, then roughly chop.
Add the chickpeas to the pan along with the mushrooms and their liquid. Tip in the tomatoes and chilli flakes, then season well. Simmer for 30 minutes. Scatter with the chopped parsley, if using, then serve.