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Chickpea and porcini ragu

This Chickpea and 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!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Chop the onion. Drain the chickpeas.
  2. Pour hot water over the dried mushrooms and let it stand for 10 minutes.
  3. Heat the oil and soften the onion for a few minutes. Add the garlic and stir for a minute.
  4. 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.
  5. 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.
  6. Sprinkle some chopped parsley on top just before serving.