Savory Mushroom and Chickpea Ragout
Ingredients
- 3 finely minced small onions
- enough vegetable broth to moisten or olive oil
- 3 minced garlic cloves
- 1.5 tsp dried rosemary
- 1.5 tsp dried thyme
- 0.25 tsp ground sage
- 1 lb thickly sliced mushrooms (cremini or white button)
- 0.5 cup vegetable broth
- 0.5 cup coconut milk
- 1 tbsp balsamic vinegar
- several turns black pepper
- 1.5 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 or olive oil until softened and starts to brown a little, about 10 minutes.
Add 3 minced garlic cloves, 1.5 tsp dried rosemary, 1.5 tsp dried thyme, and 0.25 tsp ground sage, and cook for another 30 seconds until fragrant.
Add 1 lb thickly sliced mushrooms and cook on high until mushrooms have released their liquid and start to soften.
Add 0.5 cup vegetable broth, 0.5 cup coconut milk, 1 tbsp balsamic vinegar, several turns black pepper, and 1.5 cups cooked chickpeas. Simmer until liquid has thickened.
Remove from heat and stir in 2 cups spinach and 2-3 tsp fresh lime juice. Salt to taste.
You can add more broth or coconut milk depending on desired consistency.
