Mushroom and Chickpea Stroganoff
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dice the onion
mince the garlic cloves
slice the mushrooms
chop the parsley
heat your skillet over high, add mushrooms, cook until they release moisture
add oil, butter, onion and garlic, cook for 3 minutes
stir in salt, pepper, paprika, thyme and flour
stir in mustard and tomato paste
pour in broth and stir in chickpeas, simmer over low for 10 minutes
meanwhile, boil pasta al dente in salted water, drain
stir in parsley and sour cream
toss in pasta, top with parsley and black pepper
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