Mushroom and Chickpea Bourguignon
Ingredients
- 150g small brown mushrooms, halved
- 1 large carrot, sliced 1 cm thick
- 1 large white onion, diced
- 4 cloves garlic, minced
- 10 small pearl onions (optional), whole
- 250 ml vegan red wine
- 300 ml veggie stock
- 2 tbsp tomato paste
- 2 tsp fresh thyme, finely chopped
- 2 bay leaves
- 2 tsp dark soy sauce
- 200 g cooked chickpeas
- 1.5 tbsp olive oil
- 1 tablespoon vegan butter
- 1/2 tbsp cornstarch mixed with 1 tbsp water
- salt and freshly ground pepper to taste
- 2 tbsp fresh parsley, finely chopped
Preparation
Heat 1 tbsp olive oil in a deep pan and fry onion and carrot over medium heat for a minute, add half of the garlic and stir-fry for 10 seconds, then add the tomato paste and stir-fry for another 1-2 minutes or until it becomes a bit darker in color but don’t burn it.
Add pearl onions, wine, veggie stock, thyme, bay leaves, soy sauce, salt and pepper. Mix well and bring to a boil. Let boil 4-5 minutes, then cover and let simmer on low heat for 20 minutes.
When 5 minutes of cooking time remains, heat 1/2 tbsp olive oil and the butter in a separate pan. When butter starts to bubble, add mushrooms, season with salt and pepper. Fry mushrooms for around 5 minutes or until slightly golden brown then add to the stew along with the chickpeas.
Let simmer uncovered for 2-3 minutes. Then add the cornstarch slurry while stirring until the sauce has thickened, about 1-2 minutes.
Top with fresh parsley before serving with mashed potatoes.
