Name: Chickpea, mushroom, carrot and red wine stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: Serves 4
Ingredients: egg tagliatelle, fettuccine or mashed potato; 125 ml (4 fl oz/½ cup) thin (pouring) cream; 2 garlic cloves, crushed or finely chopped; 2 carrots, halved lengthways, sliced into 1 cm (½ inch) rounds; 1 red or brown onion, halved, thinly sliced; 400 g (14 oz) tin crushed tomatoes; 500 g (1 lb 2 oz) portobello, Swiss brown or button mushrooms, thickly sliced; 1 tablespoon tomato paste (concentrated purée); 125 ml (4 fl oz/½ cup) red wine; 1 tablespoon olive oil; 2 x 400 g (14 oz) tins chickpeas, drained and rinsed; 1 thyme sprig; finely snipped chives

Katy Holder

Chickpea, mushroom, carrot and red wine stew

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

If you can find them, Portobello mushrooms are ideal for this dish, adding a great texture. However, swiss browns or even the humble button mushroom will work just fine. This stew is delicious served over egg noodles or mash.

Ingredients

1 tablespoon olive oil
1 red or brown onion, halved, thinly sliced
2

Main course
Stew
Gluten-free
Vegetarian

Method

Put all the ingredients except the cream into the slow cooker, season with sea salt and freshly ground black pepper and cook on high for 4 hours, or until the mushrooms are very tender.

Cook your choice of accompaniment 10–20 minutes before the sauce is ready.

If, when you give the stew a good stir, there is a

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method