Name: Chickpea & porcini ragu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Tbsp olive oil; 1 onion; 1 clove garlic, minced; 25g dried porcini; 1 tin of chickpeas (400g); 1 tin chopped tomatoes (400g); A pinch of dried chilli flakes; 1 small handful of parsley, chopped

Chickpea & porcini ragu

11 Nov 2016

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This Chickpea & porcini ragu is a vegan version, so it can be eaten by vegetarians, vegans and those on a healthy diet. It’s very easy to make, healthy and filling - perfect for a midweek supper or lunch. Serve it with (gluten-free) pasta, brown rice or wholesome bread. Add more chilli if you like it spicy!

Ingredients

1 Tbsp olive oil
1 onion
1 clove garlic, minced
25g dried porcini
1 tin of chickpeas (400g)
1 tin chopped tomatoes (400g)
A pinch of dried chilli flakes
1 small handful of parsley, chopped

Instructions

Chop the onion. Drain the chickpeas.
Pour hot water over the dried mushrooms and let it stand for 10 minutes.
Heat the oil and soften the onion for a few minutes. Add the garlic and stir for a minute.
Remove the mushroom from the soaking water, roughly chop then add to the onion. Pour in the soaking water and the tin of chopped tomatoes.
Season with salt & pepper, add some chilli flakes. Bring to the boil, then simmer for 25-30 minutes, until you get a thick sauce around the chickpeas.
Sprinkle some chopped parsley on top just before serving.