Chickpea Stroganoff Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Steps:

• Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
• Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
• Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

Steps:

• Heat olive oil in a heavy-based pan over medium-high heat.
• Add sliced onion and garlic, and sauté until onion is golden brown and translucent.
• Stir in paprika powder and cook over gentle heat 2 minutes.
• Add mushrooms and sauté until soft, a couple of minutes.
• Add tomatoes, stir and cook a further minute.
• Stir in drained chickpeas, honey, tomato paste, mustard mixed with water and ¾ cup stock.
• Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining ¼ cup of stock if necessary.
• Stir in the fresh herbs and half the sour cream, and re-heat gently.
• Season to taste with salt and pepper.
• Serve over hot, freshly cooked rice with a dollop of sour cream on each serving.

Steps:

• In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
• Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
• Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.