This Mushroom Chickpea Ragout 🍄 is bursting with flavour!⠀
Cook 3 finely minced (small) onions in enough vegetable broth to moisten (or olive oil) until softened and starts to brown a little (about 10 minutes). Add 3 minced garlic cloves, 1-1/2 tsp dried rosemary, 1-1/2 tsp dried thyme and 1/4 tsp ground sage and cook another 30 seconds until fragrant. Add 1 lb (16oz) thickly sliced mushrooms (cremini or white button) and cook on high until mushrooms have released their liquid and start to soften. Add 1/2 cup vegetable broth, 1/2 cup coconut milk, 1 tbsp balsamic vinegar, several turns black pepper and 1-1/2 cups cooked chickpeas. Simmer until liquid has thickened. (You can add more broth or coconut milk depending on desired consistency.) Remove from heat and stir in 2 cups spinach and about 2-3 tsp fresh lime juice. Salt to taste.