John Myers
Ingredients for 4 servings:
- 1 can chickpeas, 265 g drained weight
- 1 can carrot(s), 265 g drained weight
- 150 g peas, frozen
- 250 g mushrooms
- 400 ml vegetable stock
- 150 ml Cremefine or cream
- 1 tbsp flour
- 30 g margarine
- 1 dashes lemon juice
- e.g. salt and pepper
- n. B. Paprika powder, sweet
- 1 pinch of nutmeg
- some Worcestershire sauce
- e.g. parsley, fresh or frozen
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Vegetarian
Drain the carrots and chickpeas. Set aside the frozen peas. Clean and slice the mushrooms. Melt the margarine in a saucepan. Add the flour and sauté briefly. Gradually add the vegetable stock while stirring, making sure there are no lumps. Next, add the sliced mushrooms. Let everything simmer for about 5 minutes. Add the cream or Creme Fine, the chickpeas, and the frozen peas, and cook for another 5 minutes. Season to taste. Finally, add the carrots, let them warm briefly, and garnish with fresh or frozen parsley. Rice goes best with this dish.
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