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Mushroom ragout with chickpeas on toasted bread

updated

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Ingredients for 2 servings:

  • 2 slices of bread
  • 200 g mixed mushrooms, e.g. shiitake, white and brown mushrooms
  • 1 jar chickpeas, 220 g drained weight
  • 3 rosemary sprigs
  • 1 garlic clove(s)
  • 1 shallot(s)
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 2 tsp vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Toast the bread slices in a preheated oven at 200°C (400°F). Peel and dice the shallot. Heat the olive oil in a saucepan and sauté the shallot until translucent. Pluck the rosemary sprigs and add them. Add the roughly chopped mushrooms. Sauté for a few minutes, then add the chickpeas with the liquid, tomato paste, vegetable stock, and finely chopped garlic. Simmer for about 5-7 minutes, until the desired consistency is reached. Season with salt and pepper. Arrange the bread slices on plates and spoon the ragout on top. Garnish with a rosemary sprig, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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