Ingredients
Method
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in chickpeas, vegetable broth, coconut milk, thyme, oregano, salt, and pepper.
- Bring to a simmer and cook for about 15 minutes.
- Adjust seasoning if necessary.
- Serve hot with crusty bread, rice, or mashed potatoes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop over low heat until warmed through.
