Αρχική / Συνταγές / Creamy chickpea stew with mushrooms and leek Budget Recipes Legumes Vegetarian Creamy chickpea stew with mushrooms and leek Servings 4 Preperation 25 minutes Cooking 25 minutes Waiting 10–12 hours (soaking) + about 1 hour boiling 🖨️ Print Recipe Υλικά 400 g chickpeas 1 onion 1 large leek 250 g small fresh mushrooms 1 teacup olive oil 200 ml plant-based cream or coconut cream 3 tbsp heaping mustard 200 g bacon (optional) juice and zest from 1 lemon salt pepper 1 tbsp fresh coriander Instructions 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. See more recipes: Hasselback potatoes with thyme, rosemary, and garlic Eggplant with tomato sauce and halloumi Crispy fried potatoes Bulgur patties with halloumi
