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Monday, 17 January 2011

How to make chickpea stroganoff.


I white onion chopped.
2 large cans of chickpeas, drained.
6 large flat mushrooms, sliced.
6tbs vegetable stock.
Olive oil.
1lb flat ribbon noodles.
1tsp soy sauce.
2tsp white wine vinegar.
Salt and pepper to taste.
Small pot of sour cream or natural yoghurt.


Sautee the vegetables in the olive oil until they are soft and coloured, add the stock, chickpeas and vinegar, cover and simmer for ten minutes. Meanwhile, put a large pan of water on to boil, add the noodles and cook for fifteen minutes. Drain, add the stroganoff mixture, season to taste and swirl in the sour cream or natural yoghurt. Serve with crusty bread.

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