Chickpea Stroganoff

Daydream's Note:

The nutty flavour and firm texture of chickpeas make them a fantastic alternative to meat in this delicious and satisfying dish. The aromatic, fresh tasting dill teams beautifully with the sour cream, and, to me, is an essential ingredient in this recipe. Thanks to my special friend Anna, for sharing it with me.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 large onion, finely sliced
• 2 garlic cloves, crushed
• 2 -3 tablespoons olive oil
• 2 teaspoons ground paprika (sweet, rather than hot)
• 2 cups button mushrooms, halved
• 2 large tomatoes, peeled and chopped
• 2 (14 ounce) cans cooked chickpeas
• 1 teaspoon honey
• 1 tablespoon tomato paste
• 1 teaspoon mustard powder, mixed with 1 tablespoon water
• 3/4-1 cup vegetable stock
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• salt and freshly cracked peppercorn, to taste
• 10 ounces light sour cream

Directions:

1. Heat olive oil in a heavy-based pan over medium-high heat.
2. Add sliced onion and garlic, and sauté until onion is golden brown and translucent.
3. Stir in paprika powder and cook over gentle heat 2 minutes.
4. Add mushrooms and sauté until soft, a couple of minutes.
5. Add tomatoes, stir and cook a further minute.
6. Stir in drained chickpeas, honey, tomato paste, mustard mixed with water and ¾ cup stock.
7. Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining ¼ cup of stock if necessary.
8. Stir in the fresh herbs and half the sour cream, and re-heat gently.
9. Season to taste with salt and pepper.
10. Serve over hot, freshly cooked rice with a dollop of sour cream on each serving.

Reviews

[Prose]

This was very good! My husband and friends (all omnivores) really enjoyed it. I used cremini (baby portabella) mushrooms and canned tomatoes (1 can, drained). I made the recipe vegan by using Tofutti brand vegan sour cream. The sauce was a little thinner than I would have liked (probably due to the substitution), so next time I will probably use less broth or add some cornstarch. I added a dash of vegan worcestershire and a dash of balsamic vinegar. I will definitely make this again. I served it over brown rice, and everybody agreed that it was hearty and filling---perfect for winter.

[Mooncake]

Delicious - everyone loved this. Thank you! I didn't have any sour cream so used a little plain yogurt and it was still mouth-watering. I can imagine with sour cream it would have been heavenly! Thanks so much for posting!

[VegSocialWorker]

Delish. We loved this. I did have to make some changes to fit my diet and because my market didn't have some of the items. First, I left out the oil and used fat free sour cream. I used mixed exotic mushrooms, canned tomatoes, whole grain mustard and had to leave out the dill because the market didn't have any (boo, because I can tell it would have been wonderful). I served it over wide whole wheat noodles. Despite my numerous changes, it was really good. It makes a ton, so I am looking forward to eating leftovers for lunches. Thanks for posting, this is a keeper!