Mushroom and chickpea stroganoff
400 g tin of chickpeas, rinsed and drained
200 g chopped mushrooms
1 brown onion, finely diced
1 cup pasta
1 cup vegetable stock
¼ cup Greek or coconut yoghurt
2 tbsp plain or cornflour
1 tbsp butter
1 clove of garlic, minced
1 tbsp soy sauce
1
Cook onion and mushrooms in a large fry pan in butter and garlic
2
Cook pasta in a separate saucepan as per packet
3
Combine all other ingredients to the fry pan, adding in flour at the end to thicken the sauce
4
Add in cooked pasta and mix through serving with fresh herbs
Ingredients
400 g tin of chickpeas, rinsed and drained
200 g chopped mushrooms
1 brown onion, finely diced
1 cup pasta
1 cup vegetable stock
¼ cup Greek or coconut yoghurt
2 tbsp plain or cornflour
1 tbsp butter
1 clove of garlic, minced
1 tbsp soy sauce
Directions
1
Cook onion and mushrooms in a large fry pan in butter and garlic
2
Cook pasta in a separate saucepan as per packet
3
Combine all other ingredients to the fry pan, adding in flour at the end to thicken the sauce
4
Add in cooked pasta and mix through serving with fresh herbs