Creamy chickpea stew with mushrooms and leek

Place the chickpeas in plenty of water, at least three times their volume, and leave overnight for 10–12 hours. If you have time, change the water 1–2 times.

Change the water, cover with fresh water in a pot and boil for 15 minutes. Then change the water again, add salt, 1 bay leaf and the onion cut into cubes, and continue boiling until tender but not mushy. Depending on the chickpeas, this takes about 1 hour.

While the chickpeas boil, wash and slice the leeks into thick rings about 2 cm, and clean the mushrooms, cutting them into quarters.

In a pan heat 2/4 of the cup of olive oil and first sauté the leeks until softened. Remove with a slotted spoon and transfer to a bowl.

In the same pan sauté the mushrooms until softened and nicely golden. If using bacon, add it to the pan with the mushrooms and let it lightly brown.

In a large baking dish place the drained chickpeas, keeping the cooking water aside. Add the leeks, the mushrooms (and bacon if using), the plant-based cream, the mustard and 1–2 ladles of the chickpea water so the mixture stays juicy.

Add salt, pepper, the lemon juice and zest and mix well so the dish is evenly distributed.

Bake in a preheated oven at 180°C for 25 minutes, until nicely golden and the liquids are absorbed.

Serve with freshly chopped coriander or parsley and drizzle with the remaining olive oil you kept.

Creamy chickpea stew with mushrooms and leek

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Creamy chickpea stew with mushrooms and leek

Servings

Preperation

Cooking

Waiting

See more recipes:

Hasselback potatoes with thyme, rosemary, and garlic

Eggplant with tomato sauce and halloumi

Crispy fried potatoes

Bulgur patties with halloumi

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