Chickpeas and mushrooms are simmered in a rich, luscious, and oh, so creamy, savory, and tangy plant-based sour cream sauce.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp. rosemary
- 1 tsp. thyme
- 1 tsp. soy sauce
- 3 cups mushrooms, sliced
- ½ cup plant-based sour cream
- 2 – 15 oz. (400 gm.) cans of chickpeas. Reserve 1 1 /2 cups of the Aquafaba (the liquid from the can)
- 1 ½ cups vegetable broth
- 1 Tbsp. lemon juice
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
- Heat a skillet or large saucepan to medium heat.
- Add the onions and sauté them for 5 minutes to allow them to simmer and brown slightly. Stir often to keep them from sticking to the bottom of the pan. If they start to get too dark or sticky, add a tablespoon of water.
- Add the garlic, 1 tsp. of rosemary, and 1 tsp. of thyme and stir for about 30 seconds.
- Add 1 Tbsp. of soy sauce and the mushrooms and continue to sauté, stirring it often, to allow the mushrooms to release their heat.
- Stir in ½ a cup of plant-based sour cream, 1 cup of aquafaba, and 1 ½ cups of vegetable broth. Allow the sauce to simmer and thicken for 10 minutes.
- Mix in the chickpeas and add 1 Tbsp. of lemon juice. Heat through, taste, and add salt or ground black pepper.
- Serve over cooked rice or pasta. Garnish with chopped parsley if desired.
- Prep time includes making the sour cream.
- If you want to substitute for the cashew sour cream, mix ½ cup of plant milk with 1 tablespoon of arrowroot and 1 teaspoon of apple cider vinegar. When you add the lemon juice at the finish of the creamed chickpeas, add more lemon juice if necessary.
- Your cooking time will be about 25 minutes, so plan for the time necessary for cooking rice or pasta.
- If the sauce is thinner than you like, allow it to simmer for an additional 10 minutes.
- Don’t rinse the mushrooms to clean them. That will add too much moisture. Use a damp paper towel or soft brush to wipe away any dirt.
- Category: Main Courses
- Cuisine: plant-based
Keywords: creamed chickpeas and mushrooms