Mushroom Chickpea Ragout with Herbs and Spices
Ingredients
- 3 finely minced (small) onions
- enough vegetable broth to moisten (or olive oil)
- 3 minced garlic cloves
- 1-1/2 tsp dried rosemary
- 1-1/2 tsp dried thyme
- 1/4 tsp ground sage
- 1 lb (16oz) thickly sliced mushrooms (cremini or white button)
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- 1 tbsp balsamic vinegar
- several turns black pepper
- 1-1/2 cups cooked chickpeas
- 2 cups spinach
- 2-3 tsp fresh lime juice
- salt to taste
Preparation
Cook 3 finely minced (small) onions in enough vegetable broth to moisten (or olive oil) until softened and starts to brown a little (about 10 minutes).
Add 3 minced garlic cloves, 1-1/2 tsp dried rosemary, 1-1/2 tsp dried thyme and 1/4 tsp ground sage and cook another 30 seconds until fragrant.
Add 1 lb (16oz) thickly sliced mushrooms (cremini or white button) and cook on high until mushrooms have released their liquid and start to soften.
Add 1/2 cup vegetable broth, 1/2 cup coconut milk, 1 tbsp balsamic vinegar, several turns black pepper and 1-1/2 cups cooked chickpeas.
Simmer until liquid has thickened. (You can add more broth or coconut milk depending on desired consistency.)
Remove from heat and stir in 2 cups spinach and about 2-3 tsp fresh lime juice.
Salt to taste.
