In my mind, there’s two different types of cooking.
There’s the cooking you have to do to feed your family and then there’s the cooking you do for fun, usually for me that’s because I have an ingredient or an idea I want to try.
Just lately, we’ve had so much going on that I haven’t had time for the fun side of cooking. In fact, I’ve probably only just been managing to keep up with the feeding my family type of cooking if I’m honest! But tonight, I went in the fridge for something and found some mushrooms that needed using up so I decided to have a play.
The resulting meal was delicious but as ever with my experiments, the quantities aren’t exact because it involves using up leftovers and can be easily adapted depending on what you have in.
1 chopped onion (or a handful of frozen onion)
2 cloves garlic
Mushrooms (any kind is good)
1 tin chickpeas
2 tins chopped tomatoes
Dried (or fresh) chilli to taste
A sprinkle of ginger, cumin, paprika and mixed herbs
- soften the onions in a large pan in some olive oil and then add the crushed garlic and stir it gently.
- add in the mushrooms and stir regularly until the mushrooms start to soften.
- add everything else to the pan and bring to the boil stirring constantly.
- when it’s boiling, reduce to a simmer for 10 minutes until the tomato sauce starts to thicken up.
It really is as easy as that!
This is a gorgeous stew that would be lovely on it’s own as a midweek meal and it’s lovely as a jacket potato topping. It’s very cheap to make, vegetarian and also free on Slimming World – what more could you want?
Don’t miss out on future posts like this – receive updates directly to your inbox by email by adding your email address to the box on the top right of this page and hitting subscribe. You can also follow me on BlogLovin or Networked Blogs and I’d love to see you over on my Facebook page and on Instagram.
This sounds amazing, and so warming. I love chickpeas so will definitely give this a whirl. Must be super low fat too.
ooooh, that looks AMAZING!! I do love chickpeas!
I'm a massive fan of chick peas, but no-one in my house will eat mushrooms, so I'm going to have to think of a substitute for them I think! Love the idea os using this as a baked potato topping though, what a great balance that would be x
Ohh that looks good and I know I will enjoy it, thanks Mich x
This sounds and looks delicious. We eat less and less meat in our house so finding recipes that would appeal to all is really great! Thank you!
I often make a chick pea curry – it's one of those things that can be made in almost an instant with whatever's in the fridge and store cupboard stuff, as you say. I can imagine the mushrooms added some creaminess so will try those next time