Hearty Vegan Mushroom Chickpea Ragout
Ingredients
- 3 finely minced small onions
- 3 minced garlic cloves
- 1.5 teaspoons dried rosemary
- 1.5 teaspoons dried thyme
- 0.25 teaspoon ground sage
- 1 pound thickly sliced mushrooms
- 0.5 cup vegetable broth
- 0.5 cup coconut milk
- 1 tablespoon balsamic vinegar
- several turns black pepper
- 1.5 cups cooked chickpeas
- 2 cups spinach
- 2-3 teaspoons fresh lime juice
- salt to taste
Preparation
Cook 3 finely minced small onions in enough vegetable broth or olive oil to moisten until softened and starts to brown, about 10 minutes.
Add 3 minced garlic cloves, 1.5 teaspoons dried rosemary, 1.5 teaspoons dried thyme, and 0.25 teaspoon ground sage, and cook for 30 seconds until fragrant.
Add 1 pound 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 tablespoon balsamic vinegar, several turns black pepper, and 1.5 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 2-3 teaspoons fresh lime juice. Salt to taste.
