Mushroom Chickpea Bourguignon

🌱 Ingredients (serves 4)

• 2 tbsp olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 cups mushrooms (button, cremini, or portobello), halved

• 1 can (400 g) chickpeas, drained & rinsed

• 2 carrots, sliced

• 1 tbsp tomato paste

• 2 tbsp flour (or cornstarch for GF)

• 1 tsp dried thyme

• 1 bay leaf

• 1 cup vegetable broth

• ½ cup red wine (optional – replace with more broth)

• Salt & black pepper, to taste

• Fresh parsley, chopped

🍲 Instructions

1. Sauté aromatics
   Heat olive oil in a pot. Cook onion until soft. Add garlic and cook 30 seconds.

2. Brown mushrooms
   Add mushrooms and cook until golden and slightly caramelized.

3. Build flavor
   Stir in tomato paste and flour. Cook 1 minute to remove raw taste.

4. Simmer
   Add chickpeas, carrots, thyme, bay leaf, broth, and wine (if using).
   Bring to a gentle simmer.

5. Cook
   Cover and simmer on low for 25–30 minutes until thick and rich.

6. Finish
   Season with salt and pepper. Remove bay leaf and garnish with parsley.