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Chickpea & mushroom stroganoff
Chickpea & mushroom stroganoff
638kcal Per person
24g Protein
89g Carbs
21g Fat
16g Fiber
Ingredients
- 3 ounces macaroni, whole wheat (84 g)
- ½ onion
- 1 clove garlic (5 g)
- 3 ounces mushrooms (84 g)
- 1 bell pepper
- 2 ounces chickpeas (56 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon thyme, dried (1 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 pinch chili powder (1 g)
- 4 fluid ounces water (120 ml)
- ½ cube vegetable bouillon
- 4 fluid ounces milk, 2% reduced fat (120 ml)
- ½ tablespoon soy sauce (8 ml)
- ½ teaspoon yellow mustard (3 g)
- ½ tablespoon tomato paste (10 g)
- 1 handful spinach (25 g)
Preparing this recipe
- Cook the macaroni according to the package instructions.
- Chop the onion, press the garlic, slice the mushrooms and cut the bell pepper into strips. Rinse the chickpeas in a colander and let them drain.
- Heat oil in a pan over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add the garlic and mushrooms and cook for another 5 minutes.
- Add the bell pepper, thyme, paprika and chili powder, and sauté for 3-4 minutes.
- Pour in the water, add the bouillon cube and milk. Stir in the soy sauce, mustard and tomato paste, and let the sauce simmer for 5–7 minutes until it thickens slightly. Add a splash of water if the sauce becomes too thick.
- Stir in the cooked pasta and chickpeas, mixing well. Add the spinach and cook until wilted, about 2 minutes.
- Serve the stroganoff immediately.
Tip van FitChef
1. Top it off with a few sprigs or some loose thyme leaves.
2. Don’t be put off by the ingredient list — chances are you’ve got most of them at home. It’s an easy recipe and this healthy stroganoff is totally worth it.
