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Mushroom-Vegetable Ragout with Chickpea Puree

and Leek
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Mushroom-Vegetable Ragout with Chickpea Puree

Mushroom-Vegetable Ragout with Chickpea Puree - Hard to believe that it is not even 200 calories and it is such a delicious meal

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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
198
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie198 kcal(9 %)
Protein15 g(15 %)
Fat5 g(4 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage18.5 g(62 %)
Vitamin A1.1 mg(138 %)
Vitamin D5.7 μg(29 %)
Vitamin E3.8 mg(32 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.9 mg(82 %)
Niacin19.9 mg(166 %)
Vitamin B₆0.3 mg(21 %)
Folate75 μg(25 %)
Pantothenic acid6.4 mg(107 %)
Biotin39.6 μg(88 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27 mg(28 %)
Potassium1,229 mg(31 %)
Calcium153 mg(15 %)
Magnesium89 mg(30 %)
Iron13.5 mg(90 %)
Iodine42 μg(21 %)
Zinc3.1 mg(39 %)
Saturated fatty acids1 g
Uric acid326 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
2
Ingredients
¾ cup
9 ounces
9 ounces
½ bunch
1 stalk
Leek (about 100 grams)
1
Carrot (about 100 grams)
1 teaspoon
7 ounces
Chickpeas (drained, canned)
1 pinch
ground Cloves
Preparation

Kitchen utensils

1 Sieve, 1 Small bowl, 1 Measuring cups, 2 Pots (with lid), 1 Cutting board, 1 Brush (or paper towels), 1 Small knife, 1 Peeler, 1 Teaspoon, 1 Non-stick pan, 1 Wooden spoon, 1 Can opener, 1 Immersion blender

Preparation steps

1.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 1

Rinse the dried porcini mushrooms in a sieve, drain and place in a small bowl.

2.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 2

Bring 130 ml (approximately 1/2 cup) of vegetable broth to a boil. Pour over the mushrooms and soak for 20 minutes.

3.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 3

Meanwhile, thoroughly clean chanterelles with a brush or paper towel. Halve large chanterelles.

4.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 4

Rinse button mushrooms if necessary. If needed, cut in half or quarters. Rinse thyme and shake dry.

5.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 5

Rinse leek, cut lengthwise and cut into 1 cm (approximately 1/2-inch) wide rings.

6.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 6

Peel carrot, cut into thin slices and boil in the remaining vegetable broth. Cover and cook for 8-10 minutes over low heat.

7.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 7

Heat olive oil in a pan and fry the chanterelles.

8.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 8

Add button mushrooms, leek, 4 sprigs thyme and soaked porcini mushrooms with the broth. Cover and cook for about 8 minutes.

9.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 9

Rinse chickpeas in a sieve, drain, add to mushrooms with the carrot and cook.

10.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 10

Cook the vegetables and mushrooms uncovered, allowing broth to evaporate. Season with salt, pepper and cloves.

11.
Mushroom-Vegetable Ragout with Chickpea Puree preparation step 11

Puree chickpeas and carrot in a pot with an immersion blender. Season with salt and pepper and arrange the chickpeas on plates with the mushrooms and leek. Garnish with remaining thyme and serve.