This is a lovely recipe from the Minimalist Baker’s Everyday Cooking book.
I changed it a bit by swapping out some of the nuts and replacing them with mushrooms. I also reduced the amount of maple syrup as I felt the pomegranate added enough sweetness.
- 100g walnut pieces
- 236ml pomegranate juice
- 120g closed cup mushrooms
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- 1 tin (400g) chickpeas, rinsed and drained
- 300ml vegetable stock
- 1 Tbsp maple syrup
- 1/2 tsp ground tumeric
- 1/2 tsp ground cinnamon
- Pinch of nutmeg
- Salt & pepper
- Spread the walnuts on a baking sheet and bake in the oven at 180C for 10 minutes.
- Add the pomegranate juice to a small saucepan and bring to a simmer. Continue to cook for 20-30 minutes or until the juice has reduced to roughly 1/4 cup (72ml).
- Place the mushrooms in a food processor and pulse. You want the pieces to be small but not too small. Set aside.
- When the walnuts have cooled slightly add them to the food processor and pulse until they resemble large breadcrumbs.
- Heat the olive oil in a large pan. Add the diced onion and saute over a low heat for 4-5 minutes until soft and translucent.
- Add the chickpeas, walnuts, mushrooms, stock, reduced pomegranate juice, tumeric, cinnamon and nutmeg. Season with salt and pepper to taste.
- Stir well and bring to a simmer.
- Reduce the heat and continue to cook for 15 minutes.
- Serve with Jasmine rice and garnish with pomegranate seeds.
Note: The book states this recipe serves 4, however I think 3 is more realistic. If you have a large appetite, it will serve 2!
Nutritional Information: Calories per serving: 427 (33.8g carbohydrate, 27.7g fat, 10g protein)Recipe not found