Mushroom and Chickpea Stroganoff
A mushroom and chickpea stroganoff served with rice and crispy potato sticks
INGREDIENTS
- 300 g Fresh white mushrooms
- 3 cups Cooked chickpeas
- 2 tbsp Ketchup
- 2 tsp Dijon mustard
- 0.5 Onion
- 200 ml Soya cream
- 3 cloves Garlic
- 0.5 glass White wine
- 200 g Rice
- 1 tbsp Olive oil
- 1 leaf Bay
- Potato sticks, to taste
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
- 1 Cook the rice in salted water until done to your liking. Drain and set aside.
- 2 Heat a large frying pan over a medium heat and add the olive oil.
- 3 Sauté the chopped onion with the bay leaf until golden.
- 4 Add the chopped garlic and cook for 2-3 minutes, stirring now and then.
- 5 Slice the mushrooms and add them to the pan, stirring until they lose some of their water and shrink slightly.
- 6 Add the white wine and cook until the alcohol has evaporated completely.
- 7 Add the ketchup, Dijon mustard, soya cream, and salt and black pepper to taste. Stir well until smooth.
- 8 Let it simmer for about 5 minutes, stirring now and then.
- 9 Add the cooked chickpeas, stir them through and cook for another 3-4 minutes to soak up the flavours.
- 10 Adjust the seasoning if needed.
- 11 Serve the rice with the stroganoff and finish with potato sticks to taste.
