chocko1
Gold Member
MUSHROOM AND CHICKPEA RAGOUT - Serves 4
Syn Free
2 onions, finely sliced or chopped
2 cloves of garlic, crushed
30g dried wild mushrooms
2 x 400g cans chickpeas, drained and rinsed
2 x 400g cans chopped tomatoes
Pinch of chilli flakes (to taste)
Handful of fresh, flatleaf parsley, chopped (optional)
Spray a non-stick pan well with Frylight and gently cook the onions until soft (best with a lid on and keep an eye on them. Stir occasionally).
Add the garlic and cook for 2 more minutes.
Meanwhile, put the dried mushrooms into a bowl, pour over 200ml boiling water, then leave for 10 minutes. Drain, reserving the liquid, then roughly chop.
Add the chickpeas to the pan, along with the mushrooms and soaking liquid.
Tip in the mushrooms and the chilli flakes, then season well.
Simmer for 30 minutes, scatter with the parsley, if using and serve.
This is based on a recipe from The Recipe Collection book.
I haven't tried this yet but it looks tasty so will be cooking it this week!
Syn Free
2 onions, finely sliced or chopped
2 cloves of garlic, crushed
30g dried wild mushrooms
2 x 400g cans chickpeas, drained and rinsed
2 x 400g cans chopped tomatoes
Pinch of chilli flakes (to taste)
Handful of fresh, flatleaf parsley, chopped (optional)
Spray a non-stick pan well with Frylight and gently cook the onions until soft (best with a lid on and keep an eye on them. Stir occasionally).
Add the garlic and cook for 2 more minutes.
Meanwhile, put the dried mushrooms into a bowl, pour over 200ml boiling water, then leave for 10 minutes. Drain, reserving the liquid, then roughly chop.
Add the chickpeas to the pan, along with the mushrooms and soaking liquid.
Tip in the mushrooms and the chilli flakes, then season well.
Simmer for 30 minutes, scatter with the parsley, if using and serve.
This is based on a recipe from The Recipe Collection book.
I haven't tried this yet but it looks tasty so will be cooking it this week!