Chickpea Stroganoff Recipe

Directions:

1. Heat olive oil in a heavy-based pan over medium-high heat.
2. Add sliced onion and garlic, and sauté until onion is golden brown and translucent.
3. Stir in paprika powder and cook over gentle heat 2 minutes.
4. Add mushrooms and sauté until soft, a couple of minutes.
5. Add tomatoes, stir and cook a further minute.
6. Stir in drained chickpeas, honey, tomato paste, mustard mixed with water and 3/4 cup stock.
7. Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining 1/4 cup of stock if necessary.
8. Stir in the fresh herbs and half the sour cream, and re-heat gently.
9. Season to taste with salt and pepper.
10. Serve over hot, freshly cooked rice with a dollop of sour cream on each serving.