Mushroom and Chickpea Stew with Roasted Red Pepper Coulis

Course Main Dishes Total Time Half Day

Ingredients in this Recipe

1 can (14 oz/398 mL) chickpeas, drained and rinsed, or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained
1 can (28 oz/796 mL) diced tomatoes, including juice (see Notes)
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) cumin seeds
1 tbsp (15 mL) olive oil
1 tsp (5 mL) turmeric
10 fresh basil leaves, optional
2 carrots, peeled and diced
2 onions, finely chopped
2 roasted red bell peppers (see Notes)
3 oil packed sun dried tomatoes, drained and chopped
4 cloves garlic, minced
4 stalks celery, thinly sliced, or 1 bulb fennel, trimmed, cored and thinly sliced on the vertical
8 oz (250 g) cremini mushrooms, thinly sliced
¼ tsp (1 mL) salt
½ tsp (2 mL) cracked black peppercorns

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