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Mushroom and chickpea ragout

This vegetarian ragout uses dried mushrooms for an intense flavour, and chickpeas to bulk it up with satisfying protein. It's a surefire crowdpleaser.

Serves 4

Prep Time 10 min

Cooking Time 45 min


  • 2tbsp olive oil
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 30g dried mixed mushrooms
  • 2 x 400g cans chickpeas, drained
  • 2 x 400g cans chopped tomatoes
  • Pinch chilli flakes, to taste
  • 3tbsp chopped fresh flatleaf parsley (optional)


  1. Heat the oil in a non-stick frying pan, then gently cook the onions for 10–12 min until soft. Add the garlic, then cook for 2 min.
  2. Meanwhile, put the dried mushrooms in a small bowl, then pour over 200ml boiling water and leave to soak for 10 min. Drain, reserving the liquid, then roughly chop.
  3. Add the mushrooms to the frying pan, along with their liquid, straining it through a sheet of kitchen roll to remove any grit. Add the chickpeas, tomatoes and chilli flakes, then season well with freshly ground black pepper. Simmer gently for 30 min.
  4. Scatter with the chopped parsley, if using, then serve.

Nutrition per serving

Read more on how we calculate nutrition.
290 11.9g 10.5g 1.4g 8.7g 8.9g 0.1g 87mg 32.4g 2.8mg

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