Tangy Braised Chickpeas with Carrots and Mushrooms

Time = 2 hours
Servings = 4 to 6 servings
From = Smitten Kitchen

Ingredients

• 4 Tbsps olive oil

• 1 medium yellow onion, thin sliced

• 4 cloves garlic, thin sliced

• 12 oz carrots, cut into 1/4 inch slices

• Kosher salt

• Fresh-ground black pepper

• 1/4 tsp red pepper flakes

• 6 oz or 2 large portobello mushrooms, 1/2 inch slices

• 4 Tbsp tomato paste

• 1.5 Tbsp dark brown sugar

• 3 or 4 cups vegetable stock

• 2 tsp Worcestershire sauce

• 2 15oz cans chickpeas, drained and rinsed

• 1 bay leaf

• Dutch oven

• If you don't have dutch oven, use a saute pan and then transfer to 9 x 13 baking dish

Directions

1. Preheat oven to 350F

2. Heat 4 tablespoons olive oil over medium heat and add onion; cook 3 minutes, until softened.

3. 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.

4. Add the mushrooms and cook for 4 minutes, until they begin to soften.

5. Add tomato paste and brown sugar and cook until well-incorporated, approx 3 minutes.

6. 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.

7. 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.

8. 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).

9. Remove from oven, discard bay leaf, and adjust seasonings to taste. Serve.