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🍲 Creamy Chickpea and Tomato Stew with Mushrooms

290 kcal · 30 min · 4 servings

Ingredients

• 10 g fresh ginger
• 2 garlic cloves
• 1 onion
• 500 g chickpeas (can or jar; drained weight)
• 2 tbsp sprout oil
• 1 tbsp red curry paste
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 400 g chopped tomatoes (can)
• 200 ml vegetable broth
• 200 g button mushrooms
• 30 g butter (2 tbsp)
• salt
• pepper
• 2 tbsp fresh chopped coriander
• coriander (for garnish)

Instructions

1. 1. Peel the ginger, garlic, and onion.
2. 2. Finely chop the vegetables.
3. 3. Rinse the chickpeas under cold water in a sieve.
4. 4. Let the chickpeas drain completely.
5. 5. Heat the oil in a large pot.
6. 6. Add the chopped onion, garlic, and ginger to the hot oil.
7. 7. Sauté the vegetables briefly until fragrant.
8. 8. Stir in the curry paste and spices.
9. 9. Fry the spices briefly.
10. 10. Add the drained chickpeas to the pot.
11. 11. Add the tomatoes.
12. 12. Pour the broth over the ingredients.
13. 13. Simmer the stew over medium heat for about 10 minutes.
14. 14. Clean the mushrooms and remove any dirty spots.
15. 15. Halve the mushrooms.
16. 16. Melt the butter in a hot pan.
17. 17. Fry the mushrooms in the butter until golden brown.
18. 18. Add the fried mushrooms to the stew.
19. 19. Season the stew with salt and pepper.
20. 20. Fold in the chopped coriander.
21. 21. Portion the stew into individual bowls.
22. 22. Garnish the bowls with fresh coriander leaves.
23. 23. Serve the dish warm.

Nutrition per serving

• kcal: 290
• Protein: 12 g · Fett/Fat: 15 g · Carbs: 26 g