Beans/ carrots/ Dairy-free/ gluten-free/ Jewish/ mushrooms/ Vegan/ Vegetarian

tangy braised chickpeas – smitten kitchen


Note: Soy sauce can contain gluten; check the label if you need this recipe to be gluten-free. Worcestershire sauce is not vegetarian; it contains anchovies.

  • 4 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, very thinly sliced
  • 2 large, thick carrots (12 ounces), in 1/4-inch slices
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 6 ounces or 2 large portobello mushrooms, in generous 1/2-inch slices
  • 4 tablespoons tomato paste
  • 1 1/2 tablespoons dark brown sugar
  • 3 to 4 cups mushroom or vegetable stock
  • 1/3 cup red wine or sherry vinegar
  • 2 teaspoons Worcestershire or soy sauce
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 bay leaf
Heat oven to 350 degrees. If you have a Dutch oven or braiser that can go from stove to oven, start in this on the stove. If not, start with a wide, deep saute pan and transfer the mixture to a 3-quart (or 9×13-inch) casserole or baking dish for the oven part.

Heat 4 tablespoons olive oil over medium heat and add onion; cook 3 minutes, until softened. Add garlic and cook 2 minutes more. Add the carrots, 1 teaspoon salt, freshly ground black pepper, and red pepper flakes and cook for 2 more minutes, until they begin to glisten. Add the mushrooms and cook for 4 minutes, until they begin to soften. Add tomato paste and brown sugar and cook until well-incorporated, 3 minutes. Add 3 cups stock, vinegar, Worcestershire or soy sauce, chickpeas, and bay leaf and bring to a simmer with another teaspoon of kosher salt and more ground pepper.

Once simmering, either cover tightly with a lid or pour into your baking dish and cover with a lid or tightly with foil and transfer to oven. Braise chickpeas and vegetables for 90 minutes, checking at the 1 hour mark to make sure the chickpeas haven’t absorbed all of the broth (and adding the remaining 1 cup broth if so). Remove from oven, discard bay leaf, and adjust seasonings to taste.

Do ahead: Braised chickpeas will keep in the fridge for 4 days, and for a month or longer in the freezer. Reheat at 350 degrees.



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