Foodie Friday: Mushroom & Chickpea Ragout (Vegan / Dairy-Free recipe)

Friday 5 April 2019

Mushroom & Chickpea Ragout (Vegan / Dairy-Free recipe)
It's been a rather rainy and chilly start to April which has led to me craving big, comforting bowls of food that I can wrap my hands around. This easy one-pot Mushroom and Chickpea Ragout has been a standout winner this week, as it's packed full of nourishing veggies and plant-based protein to fill you up.

Don't be intimidated by the term 'RagoĆ»t', which basically just refers to a French-style stew; one that is much lighter and thinner in consistency than what we may think of as a traditional British stew. This hearty dish can be adapted in so many different ways to include a range of your favourite ingredients, or simply use it as a tasty way to use up any leftover veggies in the fridge - either way, I'm sure you'll enjoy the final result! 

Below I've shared one of my go-to vegan ragout dishes for when I want something warming and filling, but more substantial than a bowl of soup. You can easily bulk this dish out further by including more veg, and it can be served with any kind of carb - I've chosen to include Basmati Rice here. N.B: I've adapted this recipe from Naturally Nourished by Sarah Britton, a brilliant vegetarian cookbook.

Mushroom & Chickpea Ragout (Vegan / Dairy-Free recipe)
Ingredients: (serves 2)
  • 1 large Onion, finely chopped
  • 2 Garlic Cloves, crushed
  • 1 tsp Coconut Oil
  • 1 tsp dried Rosemary
  • 1 tsp dried Thyme
  • 200g Chestnut Mushrooms, quartered
  • 75ml Vegetable Stock
  • 1 tsp Balsamic Vinegar
  • 200g Chickpeas (pre-cooked or from a tin)
  • 2-3 handfuls of Spinach
  • 1 Green Chilli (optional, finely chopped)
  • 1 tsp freshly squeezed Lemon Juice
  • Pinch of Salt & Pepper

  • Melt the Coconut Oil in a large saucepan/pot over a medium heat and add the chopped Onion. Cook for 5 minutes until the Onion begins to caramelise, and then add the crushed Garlic and Mushrooms, cooking for a further 10 minutes until the Mushrooms have softened.
  • Add the Chickpeas, Vegetable Stock, Rosemary, Thyme, SpinachGreen Chilli (if using) and a pinch of Salt & Pepper. Cover with a lid and simmer for 10 minutes.
  • Remove from the heat and stir in the freshly squeezed Lemon Juice.
  • Serve immediately with your chosen carb and enjoy!

Storage tip: Keep any leftovers in an airtight container in the fridge and reheat the next day for a quick and easy healthy meal.

Mushroom & Chickpea Ragout (Vegan / Dairy-Free recipe)
What have you been cooking this week?

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