Chickpea Stroganoff Recipes

CHICKEN STROGANOFF

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.

CHICKPEA STROGANOFF

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.