Observe: Soy sauce can comprise gluten; test the label when you want this recipe to be gluten-free. Worcestershire sauce will not be vegetarian; it comprises anchovies.
- Four tablespoons olive oil
- 1 medium onion, thinly sliced
- Four garlic cloves, very thinly sliced
- 2 giant, thick carrots (12 ounces), in 1/Four-inch slices
- Kosher salt
- Freshly floor black pepper
- 1/Four teaspoon purple pepper flakes
- 6 ounces or 2 giant portobello mushrooms, in beneficiant 1/2-inch slices
- Four tablespoons tomato paste
- 1 half of tablespoons darkish brown sugar
- Three to Four cups mushroom or vegetable inventory
- 1/Three cup purple wine vinegar or sherry vinegar
- 2 teaspoons Worcestershire or soy sauce
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 bay leaf
Warmth Four tablespoons olive oil over medium warmth and add onion; cook dinner Three minutes, till softened. Add garlic and cook dinner 2 minutes extra. Add the carrots, 1 teaspoon salt, freshly floor black pepper, and purple pepper flakes and cook dinner for two extra minutes, till they start to glisten. Add the mushrooms and cook dinner for Four minutes, till they start to melt. Add tomato paste and brown sugar and cook dinner till well-incorporated, Three minutes. Add Three cups inventory, vinegar, Worcestershire or soy sauce, chickpeas, and bay leaf and convey to a simmer with one other teaspoon of kosher salt and extra floor pepper.
As soon as simmering, both cowl tightly with a lid or pour into your baking dish and canopy with a lid or tightly with foil and switch to oven. Braise chickpeas and greens for 90 minutes, checking on the 1 hour mark to ensure the chickpeas haven’t absorbed the entire broth (and including the remaining 1 cup broth if that’s the case). Take away from oven, discard bay leaf, and alter seasonings to style.
Do forward: Braised chickpeas will maintain within the fridge for Four days, and for a month or longer within the freezer. Reheat at 350 levels.