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Mushroom and Chickpea Stew with Roasted Red Pepper Coulis


Mushroom and Chickpea Stew with Roasted Red Pepper Coulis Recipe

Ingredients:
  • 1 tbsp (15 mL) cumin seeds
  • 1 tbsp (15 mL) olive oil
  • 2 onions, finely chopped
  • 2 carrots, peeled and diced
  • 4 stalks celery, thinly sliced, or 1 bulb fennel, trimmed, cored and thinly sliced on the vertical
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) turmeric
  • ¼ tsp (1 mL) salt
  • ½ tsp (2 mL) cracked black peppercorns
  • 8 oz (250 g) cremini mushrooms, thinly sliced
  • 1 can (28 oz/796 mL) diced tomatoes, including juice (see Notes)
  • 1 can (14 oz/398 mL) chickpeas, drained and rinsed, or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained 
  • 2 roasted red bell peppers (see Notes)
  • 3 oil-packed sun-dried tomatoes, drained and chopped
  • 2 tbsp (25 mL) extra virgin olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • 10 fresh basil leaves, optional
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 229kcal (11%)
Total Fat 8g (13%)
Saturated Fat 1g (6%)
Cholesterol 0mg (0%)
Total Carbohydrate 34g
Dietary Fiber 8g
Sugars 9g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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