Creminis and chickpeas

The following was inspired by marathon-running super-cook, Mark Bittman. You can find the original, unaltered version in How to Cook Everything Vegetarian.

Ingredients

–          2 tablespoons olive oil

–          1 medium onion, chopped

–          1 tablespoon minced garlic

–          450g cremini mushrooms, chopped

–          1 bay leaf

–          19oz can chickpeas

–          1 tablespoon chopped fresh sage leaves

Directions

1. In a medium-size pot, heat olive oil over medium heat. Add onions and garlic. Cook until softened (5 minutes or so).
2. Add mushrooms and bay leaf. Cook until mushrooms release liquid (about 3-4 minutes).
3. Add chickpeas and sage leaves. Reduce heat to low and cook until warmed through.
4. Serve over rice, pasta, barley, polenta, spaghetti squash, quinoa or whatever.

(Please note that photos show a thicker sauce than the above recipe would produce. That is because Mr. Shuffler forgot he was using canned chickpeas and followed the original Bittman recipe, which called for dry beans and two cups of water. He then had to reduce and thicken the sauce with cornstarch).

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