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- Ingredients
- Recipe
- chickpeas500 g
- chopped onion1 unit(s)
- minced garlic cloves2 unit(s)
- mustard2 tablespoon
- ketchup2 tablespoon
- canned mushrooms, chopped2 cup
- tomato sauce sachet1 unit(s)
- Salt0 to taste
- sour cream1 can(s)
- chopped parsley2 tablespoon
- olive oil2 tablespoon
- water500 ml
- Soak the chickpeas in the water the night before.
- Drain the chickpeas and place in a pressure cooker.
- Add the reserved water and cook for 15 to 20 minutes.
- Drain and reserve.
- Fry the onion in the oil.
- Season with salt, ketchup, mustard and bring to a boil.
- Add the mushrooms, tomato sauce and cook until the broth is thick.
- Remove from heat, add parsley and cream and mix well.
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