Mushroom chickpea pan

Where are my chickpea lovers? Today we have a quick dish that fills you up and is incredibly delicious. Creamy, aromatic and rich in valuable fiber, it is the perfect main dish. Vegan, gluten free and high in fiber.

Prep Time 10

Cooking time 25

Total Time 35

Servings Servings

Calories 462kcal

Ingredients

FOR THE CREAMY SAUCE:

70 g Cashews
250 ml Plant milk
15 g light miso alternatively 1-2 tbsp. yeast flakes
30 ml Lemon juice
1 tbspn Garlic granules
1 tbspn Dijon mustard or other hot mustard of your choice
1 tbspn Salt

FOR CHICKPEA PAN:

15 ml Olive oil more at will
400 g Chickpeas drained and washed well
250 g Mushrooms
1 Piece white onion peeled and diced
2 Piece Garlic cloves pressed or finely diced
1 tbspn Thyme
A pinch of salt
Pepper to taste

TO SERVE:

Sesame seeds
Fresh parsley

Metrisch - Tassenangaben

Instructions

FOR THE CREAMY SAUCE Place cashews, plant milk, light miso, lemon juice, garlic granules, mustard and salt in a high-powered blender and blend to a creamy sauce.
If serving rice as a side dish, prepare now.
70 g Cashews, 250 ml Plant milk, 15 g light miso, 30 ml Lemon juice, 1 tbspn Garlic granules, 1 tbspn Dijon mustard, 1 tbspn Salt
FOR THE CHICKPEA PAN Heat a frying pan or pot until hot. Pour in the oil and sauté the onion and garlic.
15 ml Olive oil, 1 Piece white onion, 2 Piece Garlic cloves
Add thyme and mushrooms and saute until mushrooms soften. Add some of the creamy sauce and continue stirring.
250 g Mushrooms, 1 tbspn Thyme, A pinch of salt, Pepper to taste
Add chickpeas and remaining sauce. Continue stirring until everything is well combined. Let it get hot for 5-10 minutes at medium temperature, stirring occasionally.
400 g Chickpeas
Divide among plates, add rice and garnish with toppings of choice. enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days (without rice) or freeze.
Sesame seeds, Fresh parsley

Nutrition