One of my most core cooking beliefs, cemented over 15 vegetarian years (that ended shortly before this site began) is that most, or at minimum, half of what we think we like about eating meat has absolutely nothing to do with meat, but the way it’s prepared, from the salt-pepper char on a steak to the layers of flavors in a long braise. It’s this logic that led me to mushroom bourguignon and pate and even pizza beans, where the beans take the place of meat and pasta in a ziti-like dish. And it’s what led me to drop my jaw at the brilliance of Molly Yeh’s 2018 “brisket-braised chickpeas” (cozy braised chickpeas with squash), a brisket-free, vegan dish that uses the flavors you’d put in your favorite brisket braise but with chickpeas and vegetables. My sister had recently gone vegan, and the timing was perfect for our new year meal.
But brisket preferences are highly personal, so I make it with my favorite braise, adapted from Maya’s Sweet and Sour High Holiday Brisket in The Smitten Kitchen Cookbook. It uses tomato paste for body and a couple glugs of vinegar for a deeply tangy sauce I reverse-engineered from the version with mother in-law makes which I described in the book as using “a bottle of None Of Your Business, a few spoonfuls of Also Not Going To Tell You, and a packet of So Many Questions Today! How Is My Beautiful Grandson?” I keep the big carrot coins used in the book’s recipe but add meaty slices of portobello mushrooms for a hearty, cozy stew. I thought I’d get ahead this year (or for the first time, ever) and make it a week early and freeze it, but we can’t stop eating it, sometimes even cold from the fridge. Fortunately, it starts with two cans of already-cooked beans (which cook until extra-tender, but they don’t fall apart), and vegetables you can buy almost anywhere, so it won’t be much of a hurdle to make more.
More Rosh Hashanah favorites: Tangy Spiced Brisket, Majestic and Moist Honey Cake, Mom’s Apple Cake, and Fig Olive Oil and Sea Salt Challah
Previously
Six months ago: Chicken, Leek and Rice Soup
One year ago: Crisped Chickpeas with Herbs and Garlic Yogurt
Two years ago: Salted Caramel Pretzel Blondies
Three year ago: Foolproof Cacio e Pepe
Four years ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija
Five years ago: Eggplant Parmesan Melts and Even More Perfect Blueberry Muffins
Six years ago: Angel Hair Pasta with Raw Tomato Sauce, Crispy Peach Cobbler, and Corn Chowder Salad
Seven years ago: Strawberries and Cream with Graham Crumbles and Corn Cheddar and Scallion Strata
Eight years ago: Almond-Crisped Peaches, Key Lime Popsicles and Zucchini Parmesan Crisps
Nine years ago: Mediterranean Baked Feta with Tomatoes, Leek, Chard, and Corn Flatbread and Vanilla Custards with Roasted Blueberries
Ten years ago: Hazelnut Plum-Crumb Tart, Zucchini Fritters, and Naked Tomato Sauce
Eleven years ago: Eggplant Salad Toasts and Peach Shortbread
Twelve years ago: Griled Eggplant and Olive Pizza and Peach Cupcakes with Brown Sugar Frosting
Thirteen years ago: Slow-Roasted Tomatoes, Kefta and Zucchini Kebabs and Dimply Plum Cake
Fourteen years ago: Double Chocolate Torte and Spicy Soba Noodles with Shiitakes
Fifteen years ago: Moules Frites and 44-Clove Garlic Soup
Tangy Braised Chickpeas with Carrots and Mushrooms
- 4 tablespoons olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, very thinly sliced
- 2 large, thick carrots (12 ounces), in 1/4-inch slices
- Kosher salt
- Freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 6 ounces or 2 large portobello mushrooms, in generous 1/2-inch slices
- 4 tablespoons tomato paste
- 1 1/2 tablespoons dark brown sugar
- 3 to 4 cups mushroom or vegetable stock
- 1/3 cup red wine vinegar or sherry vinegar
- 2 teaspoons Worcestershire or soy sauce
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 bay leaf
Heat 4 tablespoons olive oil over medium heat and add onion; cook 3 minutes, until softened. Add garlic and cook 2 minutes more. Add the carrots, 1 teaspoon salt, freshly ground black pepper, and red pepper flakes and cook for 2 more minutes, until they begin to glisten. Add the mushrooms and cook for 4 minutes, until they begin to soften. Add tomato paste and brown sugar and cook until well-incorporated, 3 minutes. Add 3 cups stock, vinegar, Worcestershire or soy sauce, chickpeas, and bay leaf and bring to a simmer with another teaspoon of kosher salt and more ground pepper.
Once simmering, either cover tightly with a lid or pour into your baking dish and cover with a lid or tightly with foil and transfer to oven. Braise chickpeas and vegetables for 90 minutes, checking at the 1 hour mark to make sure the chickpeas haven’t absorbed all of the broth (and adding the remaining 1 cup broth if so). Remove from oven, discard bay leaf, and adjust seasonings to taste.
Do ahead: Braised chickpeas will keep in the fridge for 4 days, and for a month or longer in the freezer. Reheat at 350 degrees.
Holy cow this looks amazing! I’ve decided on making veggie meals a couple times a week and then you show us this! Thank you so much!
Meatless Mondays is a
thing!!
I didn’t have mushrooms on hand so I added a fair amount of dark miso. Highly recommend for the extra umami taste! Served over pasta.
Will definitely make this recipe again.
I have a local source for wild foraged mushrooms, so I’m always searching for recipes in which to use them. I made this today and this dish is perfection! Deeply flavorful and satisfying. Definitely a keeper!
Holy cow this is so delicious! It was chillier where I live today, too, so this was perfectly comforting and the flavor is out of this world!
I love tangy braised chickpeas! They’re looking absolutely amazing and delicious. :-)
Lots of brands of Worcestershire are accidentally vegetarian! I buy the Kroger brand one for anything I need it for.
Henderson’s Relish is an easy swap for Worchestershire sauce that is veggie as well. I actually prefer the flavour – it’s found on every restaurant table in Sheffield.
Worcestershire is traditionally not vegan. It has anchovy in it (to make a fermented fish sauce) but there are vegan versions out there.
This is my new favorite recipe. Made it once and loved it, but my teenaged girls asked for more carrots and mushrooms. Made it a second time and added more of each, plus threw in half a head of cauliflower. It was amazing. We like it over wide noodles. And here’s a bonus—it’s even better leftover And remarkably good cold!
If I were to use fresh black eyed peas (compliments of Rancho Gordo) instead of chickpeas, would I soak/fully cook them first, then bake? Or, add extra liquid to the baking mixture? I am so excited to try this, it’s an excellent recipe for New Year’s Day!
I made this last night and it was delicious. I doubled the mushrooms and used the Tamari option but otherwise followed the recipe. What a lovely site and smell when I lifted the lid on the Dutch oven.
Yummmmm! I’m already making the Tangy Spiced Brisket this week and was looking for a “brisket” flavored vegetarian dish! Perfect timing!😊
Do you serve this over anything? noodles? rice? polenta? or just plain out of a bowl? Looks very promising (pantry ingredients!)
Since it’s the High Holidays, I’d serve it with a hunk of challah, but you could use any of your suggestions, too.
deb, was looking for a serving suggestion! i like the idea of challah, but am gonna shoot for a mashed paranip and potato blend to serve this over!
I made this and had it over baked potatoes but I just found some mashed cauliflower in the freezer so we will have the leftovers over that!
I am serving this with cornbread tonight!
Any ideas for nonmushroom eaters? It’s a tricky thing to replace…
The original recipe Deb linked to has no mushrooms, but includes butternut squash!
Use other vegetables you’d like in a braise — winter squash, zucchini, fennel, etc.
OMG, I was already scheming about making this, but fennel? I’m drooling now. I want a big bowl of this over mashed potatoes.
Oooh, fennel…great idea for this mushroom-phobic cook!
Going to make this evening, Cam i use veg sausage if so how many will this recipe need me to add also how much butternut squash should i use if i go that route?
I used sweet potatoes. Def not the same but I had some on hand. I like the butternut squash idea.
A bit late with my response here, but wanted to add this – I have a non-mushroom eater, but since you can keep the mushroom pieces pretty big, I just pick them out of his portion before serving it to him. If its a kid, I think the issue with mushrooms is often a texture thing, and the sauce in this is tangy/flavorful enough that the overall dish doesn’t have a strong mushroom flavor.
I don’t like mushrooms either, but have experimented with the Smitten Kitchen mushroom bourguignon dish by finely chopping the mushrooms with my food processor to hide the taste/texture but still get the health benefits of including :) It turned out delicious! Similar to that recipe, I think this one will be flavorful enough for me to hide the mushrooms in that way…going to give it a try…
I don’t have carrots or mushrooms on hand, except for in cans. Do you think I can make it with canned veggies, or will it just be a soggy mess?
You could definitely try it. However I’d hold off on adding the canned veg until the last 30 min of the braise to avoid turning them to mush
As someone else mentioned, I’d add them at the end.
I made this yesterday. I threw in some cloves, because the recipe reminded me of my grandma’s hash recipe which always featured them. It was delicious and I can’t wait to make it again.
I would however replace some of the chickpeas with other vegetables next time. And use less stock, maybe 2 to 2 1/2c. I found the 3c a bit too much, and it didn’t reduce enough in the oven for my liking.
This is one of the best recipes I’ve tried from your site (not nearly as delectable as your tomato corn pie, but pretty darn close).
As a die hard meat fan, it reminded me a bit of beef bourginon flavor, which is totally wild since it contains neither meat nor wine.
Recommended this
to two of my vegetarian friends and they also loved it.
Definitely a keeper!
This looks amazing and I am going to make it as soon s the weather turns cooler again. If you don’t care about it being vegetarian, would chicken broth work? It is what I always have in my house. Or would beef broth be even better?
I prefer beef, but either would work.
I have never been excited about chickpeas before in my life. This recipe changed all of that. It is so damn yummy that when I first tasted it, I blurted out, “oh my god!” Because of chickpeas! I will make this one again, and again, and again. Thank you, Deb!
I was on an time crunch and made this by dumping everything in a slow cooker on high for 4 hours, and it was still very good. Not as good as when made as written (which I’ve also done), but good for Hanukkah dinner in a house with a sick toddler!
Could I make the same sauce/glaze for both these chickpeas and brisket (for meat eaters and veggie-eaters at the same meal)?
I’d expect it to work!
What a coincidence, I was just thinking that I want to make braised chickpeas for dinner tomorrow night! I was thinking of something more Spanish-style with sherry vinegar and smoked paprika, but this might be a nice change. Don’t think I have enough mushrooms, but I can use what I have.
Question on the ingredient list: is it red wine *vinegar* or sherry vinegar? Or is it red wine, as in the wine, or sherry vinegar?
I don’t mean to be rude! I genuinely am not sure.
It’s not rude. :) Both vinegars.
Love your recipes. My husband bought a big container of dried mixed mushrooms from Costco 🙄. Do you think they could be used instead of fresh?
I use dried mushrooms and add the water they were reconstituted in to the broth, so yes, you can absolutely do that.
Thanks answering Julianne! We will give it a shot.
I had the same question! Thanks for asking :)
The recipe clearly says “ red wine vinegar or sherry vinegar”, unless Deb just changed it :)
I had the same issue, and I used sherry vinegar; it wasn’t until I reread the instructions for the umpteenth time, that I realized both were vinegars. It was delicious and will become a go to for my vegetarian granddaughter.
That line from your cookbook is one of my favorites! I love your writing in general but that particular sentence (and especially “a packet of So Many Questions Today! How Is My Beautiful Grandson?”) has gotten in my head like a good song lyric.
same – have never forgotten it 😂
Do you think it could be made in the slow cooker instead of the oven?
Bumping this question, I’m interested as well!
I think you could, but I’m not sure of the cooking time.
I was looking for this question. I was thinking of 4 hours on low and see how it turned out.
Could this be done in an Instant Pot, or would everything fall apart into mush? We’re renovating our kitchen and temporarily without an oven, but the Instant Pot works just fine. I’d love to add this to our fall soup/stew schedule.
I haven’t used the InstantPot for already-cooked chickpeas before but perhaps? If only 10 or 15 minutes? I cannot say for sure without trying it, though.
I made it in the Instant Pot last night! I used the saute function to cook everything prior to the final step (putting it in the oven), and then added dried chickpeas and cooked it for 45 minutes at high pressure. It was amazing and even my 2nd grader had 3 servings!
Do you recall how much dried chickpeas you used?
And do you recall how much extra liquid you added? Inquiring minds want to know!
Did you soak the chickpeas at all or just chuck them in dry, straight from the packet?
Following and eager for advice, this looks delicious and I would love to try this soon in my instant pot! I make a chickpea stew from epicurious that uses 12 oz of dried chickpeas, soaked overnight, to 14 oz canned tomatoes + 14 oz of water, 10 min on high pressure + 10 min natural release. Works well, & correct cook time/texture for us, and enough for 4 people, but way more liquid than I think you’d want in this recipe.
I used my Instant Pot, starting with the sauté function, and followed the recipe exactly as stated until adding the chickpeas. I added 1 heaping cup of dried chickpeas (to yield about 3 cups cooked) and pressure cooked on high for 45 minutes. No extra liquid beyond 3 cups of broth was needed, and in fact, I needed to cook the chickpeas for another 5 minutes at high pressure to get them fully cooked through. However, I am at mid-level altitude in SLC, so sea-level cooks might not need a full 50 minutes at pressure. Despite the two-pronged cooking time, this recipe was a) delicious, and b) extremely successful in the Instant Pot!
Did you cook the whole thing in the instant pot or did you use the oven after the “stovetop” steps?
I made this in the Instant Pot last night following Hannah’s directions. I did use 4 cups of broth because I wanted it extra saucy, but I found I needed way more than 45 minutes. I did 45 minutes at high pressure, then another 10 minutes (after releasing / checking), then ANOTHER 15 minutes and still had some chickpeas that were crunchier than I’d like. In general, I have had very bad luck cooking dried chickpeas in the Instant Pot in any way other than plain, so I’m not sure if the long time was just me / my chickpeas, but wanted to share for others who may be trying this. If I were to make it again, I’d plan on at least 60 minutes at pressure + NPR (I quick released because I wanted to see if they were done or needed more time). I’m essentially at sea level, too, FWIW.
I made this in the Instant Pot too, before reading the comments, so I cooked the dried chickpeas first (16 oz + bay leaf + salt + 7 c water, 40 min @ high). Then did everything else as instructed (except less salt) and added the drained cooked chickpeas, cooking for 10 min @ high. Worked really well!
ok, so if your favorite braise is the braised brisket in your first cookbook, can i assume you prefer that brisket recipe to the tangy spiced one published here? & if so, just curious why?
thanks so much & happy new year!
I like them both but I am partial to the book’s version, which is more deeply tangy/sour/nuanced. I am, however, deeply disloyal to everything when I’m bored and often make Nach Waxman’s brisket too (but with more carrots and garlic and seasoning)
ohhhh wow one day maybe you’ll share more about that with us 😉
What does “braise” mean as far as I en temperature?
It doesn’t need to be a particular temperature (though 325-375 is common); it’s more about the liquid not covering the ingredients completely as it cooks, so it’s not “boiling” the ingredients.
Any thoughts on making this with dried chickpeas? I have a 10 pound bag we’ve been working through and I think my family may disown me if I make more hummus!
I’m making it right now with 2 cups of dried unsoaked chickpeas, and I made it almost exactly as written… I added extra water/broth, left out the carrots until later, and I’m giving it extra time in the oven. I’m planning on letting it go for 3 hours (or until the beans are cooked), checking it once an hour or so to stir and top up the liquid. I’m keeping the beans completely submerged until they’re cooked, then I’m going to add the carrots and continue for another hour or so, and I figure the liquid will reduce down a bit at that point.
This was awesome. I made it entirely in the instant pot from dried beans. First I cooked the beans (no soak, just beans plus six cups water) for 50 minutes, then quick release. Then I did all the steps in the IP on high sauté. I added three heaping cups of the cooked beans at the end and three cups mushroom broth and set it to pressure cook for ten minutes. Ended up forgetting about it so it cooked for 20 minutes, but it was still spectacular. Oh I also added a bit of white wine to cut the vinegar (used a little less than a quarter cup sherry vinegar) and I added a huge parsnip in with the carrots. Served over rice. Would make again in a heartbeat. The whole family loved it.
Go for it! 1 pound dry will make what 2 cans holds, if I remember correctly. I’d cook them in salted water, not this braise, however, because acidity (and this is very acidic) can make beans take a long time to cook. You’ll probably need more broth for the braise since freshly-cooked chickpeas are usually “thirstier”
I think 2 cans is equal to 1/2 pound dried chickpeas. That is what I used. It turned out delicious! :) thank you!
Edit to add: I cooked the 1/2lb dried chickpeas separately in salted water
Made this last night and loved all the rich flavors. Served over Israeli couscous but will try mashed potatoes next time, per one of the other commenters.
Only question: some chickpeas were deliciously tender and some were as hard as they were when they came out of the can. Braised for the full 90 minutes. Should we have mixed them more regularly? Kept them at a simmer longer before putting in the oven? Any insight is helpful because we will DEFINITELY be making again.
What is your favorite brand of store-bought veggie stock?
I talk about many of my pantry preferences in this post. I don’t care for any boxed stocks. Here’s what I suggested:
OMG, I was already scheming about making this, but fennel? I’m drooling now. I want a big bowl of this over mashed potatoes.
Any tips on making this for a crowd (15 people)?
Is it red wine? Or red wine vinegar? Thanks
Red wine vinegar; I will clarify
What a brilliant idea!! Ever since I’ve been a vegetarian I’ve desperately missed by bubbie’s brisket. Plus, I think this may just be the thing to help lessen the blow of not being able to gather with family this year. Will be making this and serving it over a big bowl of egg noodles. Thank you!
I think I will be making this with brisket :)
This looks Soooo good! I think i have almost ALL of the ingredients for it too! But…can you just make it for me and send it? I feel so lazy lately!
I made this tonight and am in love with the flavors! Wow! This was amazing! I would suggest adding more mushrooms because I think 6 ounces is not enough. I’m already imagining what other veggies to add! Maybe some cut up fresh spinach at the end? I can’t wait to make it again!
Cauliflower was a great addition!
Any thoughts on adding parnsips?
Oh I think that’s an inspired idea (also I have some sad parsnips in my crisper that I need to use). Let’s try it and report back
I think it would be delicious here. I’d slice them in coins, just like the carrots.
This looks amazing! I’ve been looking for a chicken recipe that tastes like the essence of brisket. I’m wondering if it would work to sear the chicked at the beginning and then nestle it back in when you’re ready to pop it in the oven. Any suggestions to try to make something like that work?
I’m not sure it’s worth the effort as they’ll soften again once cooked. If you want to leave some aside and make a crispy chickpea topping to finish the dish, that might be nice. I’d use this method.
We love, love, love the brisket from the book for our Jewish food Christmas dinner. Brisket and latkes should be everyone’s Christmas dinner! But, my daughter is vegan and I am less and less liking meat these days, so this will be perfect as a second entree. I can’t wait to try this! I have also veganized latkes and flax egg works great.
Looks hearty and delicious, and very fall-ish! As a wannabe vegetarian, I love dishes like this. Shana Tova, Deb! Hope you and your family (and really, everyone) have a sweeter year than the last!
Made this tonight and it’s fantastic! I didn’t have mushrooms. I used a whole plastic tub of spinach/chard/kale mix. I used extra carrots and onions and 4 diced jalapenos instead of red pepper flakes :) thank you!
Wow! I just made this tonight, exactly as written, and I already wish I’d made a double batch. The tangy sauce has that all-star quality that keeps you dipping in for more!
I love that this is so simple to make yet really packs incredible flavor. Better yet, it’s a wonderful fall meal without the heavy cuts of meat that usually feature in stews like this. We generally eat meat several times per week, but do not miss it at all in this dish. I’ll be making it again for sure, and sopping it up with a nice crusty piece of bread.
I couldn’t agree more! This was delicious and it disappeared in no time. The mushrooms make me think I’m eating meat so I didn’t miss it at all.
I made this tonight for dinner starting with dried chickpeas and it was delicious. I added extra water/stock and salt, and waited until the chickpeas were cooked to add the carrot, then I braised them for another hour or so. The chickpeas were still holding their shape after 3-4 hours in the oven, so if you need an excuse to keep your oven on all day, I highly recommend starting with dried beans.
I made this and it was delightful! I love the tangy vinegar nature of it. I deviated from the recipe in several ways because I didn’t have all ingredients on-hand, and it was still great! (I didn’t have mushrooms, but added some Beyond burger. Didn’t have enough carrots but added sweet potato. Had a hunk of sad cabbage and threw that in, too. Didn’t have red wine vinegar or sherry vinegar, so used red wine and some apple cider vinegar. Didn’t have enough time for braise for the full time, so I gave it only 40 mins in the oven.) Still fantastic! We ate it like a soup/stew with your “Foccacia for a Crowd”. YUM!
Deb, I was just trying to figure out a new vegetarian entree for my granddaughter, while the rest of us enjoy our Rosh Hashanah brisket. As is often the case, Smitten Kitchen to the rescue. She doesn’t like mushrooms, so I am tossing in some zucchini as recommended in an earlier comment. Shana Tovah!
Seems a simple recipe but why cook the chickpeas for so long?
They take on a wonderful texture
I had the same question about braise time. I used chickpeas I’d cooked from dry the day before and I found they were still somewhat firm. I’ll try with canned chickpeas next time to play with texture.
I love vinegar but my husband can enjoy it in only small quantities. BBQ sauce is ok, vinaigrette salad dressing is not. I’ll try this recipe out – but any thoughts from the group on how much I could pull back on the vinegar so that it would still have some kind of tanginess but without a feeling of ‘vinegar’? Impossible question I know but any thoughts would be welcome.
You can start with half.
Made this last night and can’t stop eating it today. Really does smell just like a brisket and beans are super creamy and delicious! Recipe is very flexible to substitutions:
Didn’t have chickpeas –> used cannelini beans
Didn’t have portobello –> used Shiitake
Tomato paste went bad –> used the remainder of a jar of marinara
Served it with a chunk of italian bread which was good, in a perfect world would use challah or egg noodles.
Overall incredible recipe! Will definitely be making this again, maybe even with the actual ingredients next time :P
Made this served over egg noodles. Challah as a “side”. Delicious!
We even serve this to our meat-eating family members who wish we made brisket.
I made this today and it’s delicious. I didn’t have mushroom or vegetable broth but In my freezer I found a few cups of surplus liquid from a batch of pulled chicken (defatted). Because that liquid was already a bit sweet and sour I cut out the brown sugar and decreased the vinegar. Also threw in a handful of baby arugula. I checked after an hour in the oven and the liquid was just about gone, but the vegetables were quite tender so I think an hour Is enough baking time.
Whole Foods’ Worcestershire sauce is vegan
Deb, this was so wildly delicious. My wife is a vegetarian so it’s been years since I made a roast…and this scratched the itch 100%. Served it over mashed potatoes with a side of roasted brussels, and it was just the absolute perfect meal for this, our first actually almost chilly NYC day. Thank you!!
Delicious! Made as written except that I subbed a half cup of red wine for part of the chicken broth. The house smells incredible and the chickpeas soaked up all of the wonderful flavors. I served this over a bit of massaged kale and it was a perfect bit of texture and greenery. Will repeat!
Made this tonight, followed the recipe pretty closely just using dried chickpeas. Cooked chickpeas separately (I had already been soaking some when I saw this recipe.) Cooked to about 80% done then proceeded with the recipe, using the bean broth for my liquid. This was delicious – I served it over a mashed potato/sweet potato combo.
Hi Deb! Do you think that after making this in the oven, I could leave it in a crockpot on warm? Shabbat/holiday keeper here. thanks!
I think so!
This looks delicious! What would you suggest serving it with? Roasted potatoes maybe?
Since it’s the High Holidays, I’d serve it with a hunk of challah, but potatoes, rice, noodles would also work.
Hi, This is great. I also make indian Chana masala with Marinara sauce n just some garam masala. Turns out yumm..
This looks delicious! I have chick-pea intolerant folks in my house. Do you think I could use lentils instead? If so, would I soak them?
I was thinking about using a bean instead of chickpeas (one of my lovely Rancho Gordo heirlooms). Would love to hear if anyone has tried with beans other than chickpeas.
I used one can of chickpeas and some of Rancho Gordo’s baby black lentils. It was a great addition.
Okay, I made it with Rancho Gordo’s Royal Corona beans (my mom’s and my favorite bean and fairly appropriate), and it was delicious. I would recommend it.
I made this yesterday, because I knew from the moment I saw this recipe that it will be delicious. AND IT IS! It’s SO delicious that even my husband who’s sense of taste was somewhat destroyed by cancer treatments told me it’s now his favorite ever healthy dish! I will frame the recipe in a gilded frame and hang it in my kitchen, it’s THAT good (and I don’t usually particularly care for mushrooms). We ate it with brown Basmati rice, and they went together great.
I made this and OMG so good! While it wouldn’t be vegetarian, I might try adding a garlicky sausage to it next time, and there will certainly be a next time!
I made this tonight, it was glorious. My boys loved it and that is saying something! This is a keeper!
Thank you! My 8 year old is currently not eating meat so I was planning a chickpea dish for her to have something substantial at our holiday meal but wasn’t sure what exactly. This looks perfect!
Yum. Followed the recipe except added some ras-el-hanout spicing which worked nicely. Next time I think I would increase the amount of mushrooms and maybe decrease the chickpeas. But that is personal preference. Served this with Swiss chars and crusty bread.
Agreed. Have made this many time but increases shrooms and decreased chickpeas
Saving this for when it gets cooler! (The highs have still been in the 90s this week down here on the Gulf Coast, plus it’s been rainy, so braised things can wait.)
This looks good! I’m always looking for more plant-based meals to add to the rotation. And you’re right about mushroom bourguignon. Even my “where’s the beef” loving boyfriend is a fan of that recipe.
I made this tonight and it was fantastic. I followed the recipe to a tee. For my first time making it, it took me about 30 leisurely minutes for the mise en place and another short 30 to actually cook it before putting it in the oven for 90 minutes. Definitely a keeper in our book!
OMG – this is incredible. I am always having to convince people that plant based food is delicious and filling and robust – and this dish exemplifies all of those things. I used a dutch oven and followed the recipe as written, except I pulled it out of the oven after an hour in order to maintain some of the liquid and it turned out amazing. Serve it with a nice crusty bread!
I made this dish this week because I had baby bella mushrooms and all of the other ingredients. It. Was. So. Good.
Everyone in the house loved it – even the kids. I served it over rice.
Next time I will double it for sure. Sad there weren’t any leftovers!
Thank you, Deb!
I made this today with two adaptations and it was delicious! I didn’t have enough carrots so I added some lima beans and I didn’t have any portabellas so I added soy curls in their place. Both totally worked!
I was intrigued by the idea but wow, this was not for us. In my kitchen 90 mins in the oven yielded a big pot of chickpeas swimming in sour watery tomato paste. I haven’t eaten meat in a long time but the fat and flavors of meat really do something to a braise that..didn’t happen here for us. I see a lot of commenters loved it so maybe just me! But in case it saves someone else from tossing out a big pot of unloved food, I wanted to say something.
Thank you Dina for your comment, I am making this as we speak and 2 cups broth is enough liquid in my case, glad I started with less. I’m using canned chickpeas, maybe they just absorb less liquid?
It looks and smells wonderful now.
I made this as written for our Rosh Hashanah dinner tonight. We don’t eat meat and I’m always at a loss as to what to make that feels traditional. My husband said it tasted just like brisket, but without the gross part. We’ll use it again for other holiday meals, and we’re planning on putting the leftovers over mashed potatoes.
I made this tonight for our vegetarian Rosh Hashanah meal and it was delicious! All the flavors of brisket but better. Thank you!
Delicious. Made as per recipe and served with quinoa and challah.
This was just really really good. Not a lot of work (and I used dried chickpeas that I cooked separately) and oh so satisfying. We served it with oven roasted potatoes and tried it with pasta. Both were great. Next time I may leave out the mushrooms and add kale or spinach. Thank you!!
OMG! I’m in love. I just pulled the chickpeas out of the oven and tasted them. I may or may not have swooned. They’re amazing. I made the recipe almost exactly as written, however I added an extra can of chickpeas and reduced the broth a bit because I didn’t want them to be too soupy. This dish will definitely be in frequent rotation this fall/winter!
Shana Tova! Thank you for making these past months more joyful: I can’t begin to count the SK recipes we’ve made as we’ve distanced and searched for comfort. As another person who “was veg for a long time, isn’t anymore, but still doesn’t want to eat much meat”, I’m excited to try this.
Very good, made this exactly as written, just left it on the stove top in the dutch oven for the cooking time.
Thanks for yet another wonderful dish. This captures everything wonderful I remember about brisket with none of the need for emergency flossing. Happy New Year.
This was really delicious! I had all the ingredients on hand, except the fresh mushrooms. I decided to use some dried porcini and they worked really well. I was able to use their soaking liquid for the broth and I was able to make something fabulous using only pantry ingredients. I’ll definitely make this again and try it with fresh mushrooms, but I’m going to remember this recipe when the weather is cold and I don’t want to go to the store!
This is excellent! My husband said repeatedly he loved it.
The brisket in your first cookbook is amazing, and we usually double the sauce proportions so there is ‘enough’. So I did that with this recipe. Otherwise I pretty much followed your recipe except I did start with dried chickpeas (soaked overnight and cooked before starting the recipe), and I added a big sliced turnip from the farmers market with the carrots. And I served it over grits. Because the braised chickpeas were so sauce-y, I was glad to have grits as a base.
Thanks so much for developing this recipe. Brisket is not often on the menu at our house, so I’m very glad the sauce has another way to get to my dinner table!
Huge hit with my family! I included the chickpea liquid (aquafaba) and used better than bouillon plus adding red wine when in I sautéed the mushrooms and a splash more in the instant pot (high pressure for 12 min in place of braising). My husband just said tonight that this tasted “meaty”. My picky daughter had 2nds! Served over garlic brown rice. Adding this to the repertoire for sure.
Oh my goodness, Deb. This was such a pot of hearty deliciousness that I had to comment. Rarely is it that one pot makes all four of my children (1 strict vegetarian, on her way to vegan, and 1 quasi-vegetarian) AND my husband (who feels strongly that meat should occupy a spot on the dinner table) fight over leftovers. That there were even leftovers at all surprised me. You should have seen the skeptic look on his face when he ladeled out a mess of chickpeas and mushrooms, expecting perhaps a beef stew. And then the nodding after the first bite, which was of course followed by the request to please have this again. I served it over grits, which was magnificent per our Southern family. Perfect for such a braise.
I made this last night it was fantastic! Served it on top of polenta and used a combination of vinegar and wine (low on vinegar) and it worked really well but next time I will go for the full vinegar. The tang from the vinegar is the best part!
Absolutely delicious! I’ve been a vegetarian for 18 years and this was one of the best iterations of chickpeas I’ve ever had! Will be a staple of every holiday meal going forward.
This turned out SO good! I was shocked at how well it replicated the taste of the sauce of my mom’s Rosh Hashanah brisket. Subbed pureed tomatoes for the tomato paste (used a little extra to make up for it) and bone broth for the liquid and it worked perfectly.
I saw this and just knew it was going to be yummy. It was! Thank you.
I found myself with carrots and mushrooms in the fridge but no chickpeas, so I made this in the Instapot with dried cranberry beans and it was delicious! I used the Saute function to do all the stovetop steps as written and then added 1/2 pound dried unsoaked beans and Pressure cooked on high for 45 minutes. 3 cups of stock was plenty. I served it with garlicky sauteed kale and coucous. It was a perfect fall meal and I will definitely make it again!
I made this and used 2 sweet potatoes instead of carrots and added dried porcini mushrooms. It was super good and delicious.
I made this tonight and it’s SO GOOD. Question: I noticed that the recipe says to reheat it at 350°, but can it be reheated in the microwave?
I have been looking for a way to cook chickpeas because it’s good for my health but I don’t really like chickpeas. But this recipe might save me. I’m definitely trying this tonight. Thank you so much for sharing this 🥰
Wow! I made this dish for myself — the family vegan — for the first night of Rosh Hashana but all the meat eaters also loved it. I included all the veggies — carrots, mushrooms, 1 zucchini, a generous amount of pumpkin, and used soy sauce and it was delicious. I’ll definitely make this often. Yum!
Hi Deb – This looks delicious and a great way to help our family reduce the amount of meat in our diet. Is there any way to make it without tomatoes for a low-acid diet?
I am just finishing the last of your tangy spiced brisket, feeling the loss of not having a reason to make so much brisket for months. It looks like I could use the same sauce with chickpeas, mushrooms and carrots. Any thoughts?
Super recipe – I will definitely plan to double (or maybe even triple) this for next time in a larger Dutch Oven!! We really did not have enough left over for my tastes. We are only two adults and one 4-year-old who did not eat much. There was probably enough leftover for two more single servings. We ate it served over mashed potatoes.
I made this last night, and I knew it would be a winner before we even tasted it. It smelled amazing while it was in the oven. It did not disappoint! I served it over egg noodles With a side of steamed broccoli, and even my most reluctant eater gobbled her dinner up. I substituted fennel for the mushrooms, but other than that prepared it as written. Thank you for another “keeper” recipe!
Voila! this post makes a perfect veggie Thanksgiving!
I made a double batch this weekend for a vegetarian Rosh Hashanah. Served it with potato kugel and challah and it was a huge hit. No leftovers!
I substituted sweet potato for the mushrooms; they really soaked up the sauce and added a little extra sweetness – not that the sauce needed extra sweetness! I didn’t adjust the seasonings at all, it was perfect as is. I used dried chickpeas, precooked the night before. They had a little more bite than the canned ones, a nice contrast to the soft veggies.
One glitch – since it was a double batch, I couldn’t lift the casserole to get it into the oven! I simmered it on top of the stove for an hour, until my son-in-law arrived and moved it to the oven to finish. It was still quite soupy when it went into the oven, but thickened up nicely in the last half hour. No harm done.
This will definitely be one of our regular fall/winter meals. I’m wondering now how it would be with a few dried raisins thown in…
My partner and I have been looking for meat free dinner options that we could make again and again, and this is definitely going into the rotation. I made it last night and we had it over rice. The only substitute I made was for the mushrooms- half shitakes and half white chanterelles. The cost is low for a lot of food, and it contains many pantry staples. Thanks for another solid recipe.
I made this yesterday and it is SO good. LOVED IT. I loved it especially for its “meaty” flavor- note I used worceshire. I also used some chicken stock because I had that on hand and added some collard greens. Delish.
This was so delish and made my whole house smell amazing! I followed the recipe exactly. I’m not a big mushroom fan so I diced them pretty fine and they kind of blended into the sauce. Don’t skip the carrots – such a great addition!
This was SO delicious, and easy enough for a weeknight. Next time I’ll definitely use Deb’s suggestion (in the comments) of adding fennel (my favorite veg). We served over mashed potatoes and it was a hearty, comforting meal!
This was so good! Subbed in parsnips for the carrots and dried mushrooms for fresh as that was all I had on hand. 10 minutes at high pressure in the Instant Pot with 10 minute quick release. Smelled and tasted amazing, served with garlicky mashed potatoes. My omnivore bf loved it and asked for the recipe! It really did feel “meaty” as Deb said!
Making this my house smells heavenly! Bought some crustY bread….Thanks Den your recipes are infallible!
I made this last night and it was delicious! I’m not a huge fan of cooked carrots so I subbed celery. This will be on our rotation for sure. Thank you!
We tried this tonight and it’s a winner – thank you, this is going to become one of our ‘Doublers’ (meal for two nights). Absolutely delicious, tomorrow we are going to have it with mash, with our own allotment-grown spuds – I can’t wait :0)
My family loved this! I doubled the mushrooms and took the lid off for the last hour or so to reduce the liquid a little more. Oh, and I didn’t have any tomato paste so subbed with my homemade ketchup and a splash of white wine. Great to see my toddler nomming down mushrooms and asking for more!
I made this last night exactly as written and it was delicious!! Smell and flavor were out of this world. I found it way too salty though. I’ll make it again but I won’t add the 2nd teaspoon of salt perhaps. Overall thanks for an amazing and different way to eat beans!
If you get one thing from these comments, let it be this: the recipe is infinitely riffable like all of Deb’s best recipes, so don’t stress too much…
I’m currently living in India, with a weak OTG oven (which are the standard here); instead of trying to braise this, I used a manual pressure cooker and made a few other subs:
– Used 2 cups dried chickpeas I’d soaked for ~10 hours (I would probably use a less next time)
– Used ~1/2 a cup tomato puree instead of tomato paste (hard to come by)
– Used white wine vinegar; honestly, I think you could get away with any kind of souring agent here, just adjusting quantity as needed
– Used a Maggi vegetable stock cube (too lazy to make real stock and the liquid stuff is expensive here)
– Did all the steps up till putting it in the oven and then just put the lid of the pressure cooker on and let it go for two whistles at high heat and ~15 min on low heat
Took me ~20 minutes of hands on time, including prep, it was one-pot still, and it was insanely delicious.
I made this with great northern beans as it’s what I had on hand….SO GOOD!
Let this be known as the recipe that got my five kids (ages 1.5 to 13) to eat mushrooms!
I followed the recipe exactly, except that I used apple cider vinegar because that’s what I had on hand. The dish is really tasty, especially for a brisk fall or winter night. It’s got deep flavors, and does taste amazingly “meaty.” If you want to feed a family, I’d say double the recipe…my husband and I were hungry and pretty much finished it off between the two of us. I had it in the oven for the full 90 minutes and found the liquid-to-chickpeas ratio to be perfect. Definitely came out having the consistency of a stew. Also, we like salt, so we didn’t find this dish too salty at all, unlike some other commenters.
Absolutely delicious, easy peasy, and the mushrooms in particular shrank into these beautiful little flavour gems.
Made this recipe last night, basically as written. It reminded me of SK’s chickpeas and pasta recipe, which I love, but with more vegetables and less pasta, and more time commitment. :-) everyone in the family loved it. I was at a loss of what to serve with it, so we treated it more like a stew, and ate with Irish soda bread.
This was delicious. My house smelled like brisket but the meal was vegetarian. Will definitely make again
Yum!! Just made this today and my apartment smells amazing. More no meat necessary recipes please because this is incredible!
This was incredible! The flavor is so rich and reminiscent of brisket, but vegetarian! I served with a thick piece of crusty bread, and it was a perfect complement. Didn’t need to change a thing – may add more mushrooms next time just because they’re so good in this dish!
I made a half batch of this today for lunch. MISTAKE. Should have done the full recipe. It’s unbelievably good!! Ah well, live & learn. I did sub half a big sweet potato I had in the fridge for the mushrooms.
Made this as written, served with buttery mashed potatoes, and it was a *phenomenal* meal! The only thing missing, for me, is a bit more chew that meat would have offered in a similar dish. Next time I make this I’ll probably have it with a hunk of crusty bread, either alongside or instead of the potatoes, to add that bit more chew. Thanks again for such a great recipe, Deb!
I made this last week and as a vinegar lover, found it delicious. But the rest of my family thought it was a bit too vinegary. Maybe it’s cause I used a cheap red wine vinegar? I served it over rice the next day and that seemed to mellow it out for everyone. Will definitely make it again!
This was AMAZING, and even my bean-averse children inhaled it last week.
So easy and so, so delicious! The flavours are glorious and with mashed potatoes it made for a wonderful autumn dinner. Thank you so much!
In classic “I made this but—“ format: I made this! I cooked a half pound chickpeas (dry) with bay, thyme, veggie bouillon, and a package of dried mushrooms that long-ago lost their label. One they were soft I chopped the mushrooms and used the bean’s cooking liquid for the broth in the braise.
In the braise I used liquid aminos instead of soy, cider vinegar instead of red wine, and a tomato sauce instead of paste (the last one was an accident, but once I realized I put in twice as much sauce).
Then I went with many commenters’ suggestions to add parsnips, so I did 12 oz, to match the carrots.
For all that, this turned out great! I served it with mashed potatoes.
This is delicious! My family loved, loved it.
I’ve made this twice now. The first time I tried it out to see if we liked it enough to make for some vegan friends. So first time I made according to recipe except for us, I subbed in Chicken stock and, we’d just harvested wild Oyster mushrooms so we used those instead of portobellos. We both thought it was tasty(!) but for me, I felt the addition of brown sugar made it too sweet. Also felt it might be a little too salty (maybe the boxed chicken stock?). So I made it for our friends using a homemade veggie broth (low salt), left out the brown sugar entirely and added a cup of pitted Castelvetrano olives. Between the vegetable stock (also made with the oyster shrooms), tomato paste and carrots, it was sweet enough with that lovely tang of the red vinegar and perfect amount of salt and umami. The olives just added a nice, not too intense, olivey component and texture. Everyone absolutely LOVED it. Thanks for the wonderful (inexpensive!) recipe.
I liked this. Next time, I will replace some of the vinegar with red wine to suit my family’s tastes better. The three cups of liquid was enough for me. I did add a little smoked paprika which was good. I was afraid that the canned chickpeas would fall apart after 90 minutes, but they were perfect. Husband is excited to have this for lunch during the week. Will make again.
Absolutely incredible – very satisfying and flavorful for how simple it was to make. I doubled the mushrooms, added one bunch of shredded kale and served it with mashed kabocha squash. It was a perfect fall meal that I will be making again for sure.
This was so delicious!! I used cremini mushrooms since the portobello mushroom did not look so hot at my store and added a parsnip with the carrots since I had it lying around and it needed to be used up. I used some good sherry vinegar, Worcestershire and a small dash soy sauce as well. This tasted exactly like a sweet sour braised brisket sauce but so much better and better for you I’m sure. This will definitely be repeated often! Thank you!
Delicious fall supper. Everyone loved it. Thanks!!
This was SO GOOD! I used dried porcini mushrooms instead of portobellos, which I soaked for about half an hour to reconstitute and then used the broth. I also added a leek since I had one. I will definitely make this again. I’ve been vegetarian for ages, but I can even imagine serving this to meat-eating family members because it’s that good!
Could you make these with Lima beans, Northern Beans or Red Kidney beans instead of chickpeas (I can’t eat them)? Which would you recommend?
I was wondering about using different beans too!
The photo spoke to me, it said “make me tonight!”, and I did. It was just the meal I needed, even after my tinkering with ingredients (I can never just follow a recipe, sorry). I used mixed beans because I’m clearing out my pantry before a move, and I added some chunks of spicy Italian sausage (because I’m clearing out my freezer too). Where two sausages came out of the freezer, 3 containers of delicious stew went back in. Ho hum, dinner again tonight? Oh, and I passed on the recipe to 4 friends because it was my duty to spread the love. Thanks, Deb!
Made this tonight and it turned out amazing. Had some sad looking Chard in the fridge and threw it in. It’s a keeper!
This was incredibly delicious. Would halve the sugar, though. I used 3 cups stock and cooked the last 30 minutes uncovered. Would recommend orzo or something like it as a complement.
I just made this tonight for dinner, and it was absolutely delicious! It was so flavorful and comforting with some crusty bread to sop up all of the sauce.
Just made this as written as I had portobello mushrooms to use up – Absolutely delicious!!
Left this recipe for my son to make yesterday. It had great flavor. The vinegar added just the right tang to balance the sweetness. It is ALL gone.
I expected this to be my new fall favorite, but something seems off that I can’t quite put my finger on! We used red wine vinegar and soy sauce. I think it’s a little sweet? It was easy enough, cheap enough and close enough that I’ll try again.
Delicious! Three of us ate all but a few spoonfuls tonight. I used less (maybe 2 T) of a neutral oil, figuring the olive oil flavor wouldn’t last through all that cooking. Saved the chickpea liquid and subbed it for some of the broth (no need to throw out the thickening and flavor). Did not add the second teaspoon of salt–good choice! Used the brown sugar, Worcestershire, and a nice sherry vinegar; the seasoning was perfect. Thank you.
Made this exactly as written. Ended up with a total of 3 cups broth. My husband states this is in his Top 5 of all Deb recipes!
Made this over the weekend. Fantastic! Did not require the extra liquid; in fact when I checked at the 60 min mark it seemed too soupy so I uncovered it for the last 15 min of cooking. Next time, and there will be a next time, I will up the mushrooms. Interestingly, unlike other stews, it was better the first night than the second.
Just made this and served a version without salt and more water than stock to my 10 month old baby. She’s extremely happy with the dish and even preferred eating the chickpeas to the banana she got as well 😄 we loved it, too! The flavour profile reminds me of the German dish Sauerbraten.
I made this last night. Been following you Deb for many, many years and this is right at the top of the list of great recipes from you. The only thing that would have made it better, is if we had just made the Perfect Cornmeal Muffins (The Best) to go with it. This will definitely be on our regular rotation. Thanks Deb
These were so, so, so good. They came together so quickly. I loved the texture of the mushrooms especially. The flavor was amazing! I think next time I would use slightly less vinegar, though I know it is responsible for the “tangy” part of the dish’s name. I can’t wait to try the leftovers today, maybe with a fried egg on top!
I wasn’t a huge fan of this. I would recommend halving the tomato paste and vinegar amounts. I tried it before adding the tomato paste and thought it was really yummy and as I’m adding 1/4 c. of paste, I’m doubting the decision but wanted to trust the recipe. The flavor was simply overpowering. And left a metallic-like taste to this dish. Kid didn’t like it either.
Fantastic! My husband kept saying I had made “miraculous flavors” – thanks, Deb! This was so easy to pull together. Don’t be scared by the the long cook time – it was well worth it.
Made with minor substitutions/adds – I subbed Worcestershire with Bragg’s Liquid Aminos (to keep vegetarian), and cut back slightly on the sugar. I did not need to add extra stock at the 1 hour mark, but I did throw in a bunch of chopped kale (just because I love kale!).
Served with a small amount of mashed potatoes – tonight we will have leftovers with some bread. Looking forward to it already!
Just about to make this for the third weekend in a row. I use it for lunches and dinners during the week with added chorizo or a couple of fried eggs on top. I added spinach, really upped the mushrooms and used rose Harrisa as well as tomato paste. It smells just liked braised short ribs when it’s cooking and the flavour deepens over the days.
Just delicious in every way………..this is helping me eat less meat during the week and I see myself cooking this all through the winter here in the Highlands……..thanks Deb x
I made this earlier this week and it was great. The only item I skipped was the bay leaf. I thought I had some but apparently I was wrong. It was very satisfying, easy to put together with mostly pantry/fridge staples, and I’ll make it again.
I made this as written last week and loved it so much that I made a double batch tonight! Was planning to freeze some, but it’s so good that I don’t think that’s going to happen…
I can’t wait to make this as the vegan main for Christmas dinner this year. We already make your brisket and latkes (with a vegan batch) every year. I have a vegan daughter and grandson and I know they will love this. I actually made Molly Yeh’s recipe last year. Oh, I also make your matzo ball soup for Christmas Eve. Such good food!
This is GREAT!! The house smells amazing and I can’t wait to eat this over a pile of mashed potatoes. I added some grated ginger and it enhanced the tang and depth! love it, thank you!
I made this a couple of weeks ago. It smelled amazing, but we were too tired to eat it that night. The next day, we tried it, and it was too bitter. I ended up dumping it. I think it was the jarred garlic I took as a shortcut (my hands are not in great shape from all the dishwashing and handwashing), but the other person involved thinks it was the onions. I think that is unlikely. Maybe the tomato paste I took from the freezer? The oldish red wine vinegar? I would love to try and make this again – easy, inexpensive, fast, healthy – but I was wondering what you thought might’ve been the culprit. Thanks.
What kind of pot did you make it in/store it? Might it have been reactive? That can make acidic ingredients taste off.
Oh, I bet that was it! I used my standard pot for making pasta. I’m sure it is at least partially aluminum. Never even occurred to me. Thank you so much!
This was yummy. My husband hates mushrooms so I subbed out cauliflower. The sweet and sour was great on the cauliflower. I think I will reduce the amount of liquid by a cup or so next time so it’s less soupy. A definite make again recipe/
I made this following the recipe exactly. It’s a phenomenal, meatless main dish! This is a perfectly savory umami bomb with a nice brightness from the red wine vinegar. It takes time to get it to the table but it’s absolutely worth it.
These are SO good. A new lunch staple in my house: they get even better after they sit for a day or two. Cheap, easy, and so, so delicious. My new favorite Deb recipe! One note: I have tried this with both sherry and red wine vinegars, and we very much preferred the sherry version. I was surprised that we could tell the difference!
Just wanted to say that this is INCREDIBLE. And while it cooks for a while, the active time is actually not that long or complicated.
My family loved this! As other noted, prefer only 2 cups of broth but perhaps that’s because I used canned chickpeas so they didn’t need to absorb much? This will enter our regular rotation. Thanks, Deb!
This looks amazing! One question: what do you serve with this? Would some nutty grain like farro work?
Made this as written for the wife and kids tonight. I must say, I’m not the biggest mushroom fan, and I freaked when it called for 1/3c red wine vinegar! That’s like 1/4 of the bottle from TJ’s! Boy was I surprised! This recipe was super flavorful and very complex. The wife immediately moved this to her favorite soup/ stew! Thanks Deb, will double the recipe next time for sure! (No leftovers tonight!)
This is one amazing recipe. Made it exactly as the recipe says and it is flavorful and satisfying. Perfect as a main dish or side, perfect for fall weather. This will be in our regular rotation. So delicious. Thank you!
I made this tonight and it was amazing! I eliminated the oil, using a little broth to keep the veggies from sticking to the pan, and it turned out perfectly! I served it with mashed potatoes and broccoli for an incredible Sunday dinner!! Thanks Deb!!
These are great! I added collards with the carrots, and used cassoulet beans instead of chickpeas, both of which I definitely recommend. I used the water from cooking the beans instead of broth—about 4c total. I had some leftover toasted sourdough and cubed that to serve the beans over. A really good dinner, thank you!
I have made this twice, now. Once braised in the oven, once on the stovetop when I had to throw away my dutch oven due to chipping enamel. My whole family really enjoyed it on a chilly night (we just had a few inches of snow)- very delicious and hearty! I made just a couple changes/additions that I thought were helpful. I reduced the vinegar to 1/4 cup and still thought it was a bit sour. I added a chopped tomato that I didn’t want to go to waste, a couple tbs of chopped sundried tomatoes and also a few tablespoons of chopped, dried porcinis which added to the meaty/umami flavor which I think helped balance the vinegar. I served with farro.
This is so ridiculously good. It is now my go-to for the inevitable round-the-firepit dinners we will be having this autumn. It is brisket without brisket. Just perfect. I upped the mushroom quotient and added parsnips bc I had two sad ones in the fridge and these are now standard deviations for our family. Have the courage of your convictions and serve over mashed potatoes.
Wow, was this good! I usually am ‘eh’ on bean/vegetables stews, but we make them because they’re good for you. This one, however, was spectacular! Very richly flavored (we used Annie’s Worchestershire for a vegan option) – even the kids loved it. We had it over the weekend with some hunks of sourdough baguette, and we plan on having it again tomorrow over egg noodles.
I just made this for the second time, and I doubled the recipe this time. I made it in a 7.5 quart Dutch oven. I think the next time I do this, I will not add double the liquid/broth amount. 6 cups was too much liquid and it did not seem to get absorbed by the chickpeas/veggies much, so it turned out quite a bit soupier than when I cooked the single quantity recipe in a 3.5 quart braising pan. Still super delicious! I am excited to have plenty of leftovers this time.
We made this last week. It was incredible. I hoped it would be a homey meatless dish, but the flavor was so punchy and delicious it ended up exceeding my expectations in the best way! It is so flavorful, and I cannot wait to make it again (really!).
P.S. This is an amazing pantry meal!
So cozy.
I used dried Rancho Gordos. (I did not soak. I normally always soak chickpeas, but don’t normally soak RGs bc they tend not to need it.) Cooked them on their own with an onion and some dried porcini for a little over and hour (they weren’t crunchy, but definitely weren’t done), then added them to the pot with its liquid to the onions and mushrooms etc. Hour and half later and they were al dente. Cooked through, but firmer than I would have liked for this type of dish. I’m guessing the vinegar slowed down the second cook. We ate it over buttered egg noodles and this was a good choice. Still calling it a success! Next time I will either soak the beans first or just cook them longer to begin with.
Made this last night and oh my goodness it was divine! Loved every bite! Served with garlic bread and it was perfect. Definitely to become a new favorite. Thank you!!
I was looking for some vegan recipes for when family visits. I usually do not like mushrooms (I used cremini) or chickpeas (I started with dried), but the combination and texture here was excellent. The house smelled like beef was cooking. Next time I will add additional carrots, that was the best part.
The flavor was amazing! It didn’t bake down as much as I expected and was still rather soupy even after taking the lid off for the last 30 min of the 90-min baking time, but I’ll just put in less next time. Simple to prep and long enough baking to make when guests are coming – a sort of “fix it and forget it” main dish/meal :)
Oh man this is good!
This dish is zingy and spicy and my mouth is so happy!
My town was completely out of Portobello mushrooms so I used cremini, and it still had a nice meaty feel to it. I also had a small cooking disaster which enhanced the flavor- I had something else in the oven braising at the same time, and the other thing overflowed and smoked out my kitchen. My resulting braised chickpeas have a nice background smoky flavor which really knocks it out of the park. A few drops of liquid smoke would replicate this, or next time instead of the oven I might braise these chickpeas in the smoker. Why not? YOLO!
I made this last night and it was delicious! I’ve been vegetarian for 30 years and have always missed the “brisket without the brisket” This was perfect! If I wanted to add potatoes would you suggest adding in with the chick peas or would you add earlier in the recipe? It really doesn’t need it but just a thought. Thank you!
I think you could add potatoes at the same time — 90 minutes is more than enough.
Thanks so much! Happy Thanksgiving
I am going to be making this in an RV on a camping trip for Thanksgiving! Could I do the stovetop steps at home, refrigerate it, then do the oven part 2 days later? Or is it best to make the whole recipe ahead of time and then reheat it in the oven?
This was awesome!! My baby and husband loved it too. I didn’t have all the ingredients so I subbed a can of white beans and a can of black beans, and instead of carrots added a bulb of fennel and some kale. I also threw in the end of a leftover ham. The sauce/flavour was amazing.
Madly delicious. I’ve made it twice now, second time we were wise enough to double. Portobello mushrooms have been pricey here, so I used quartered creminis the second time around. This will be a staple in our house.
Deb! Our family loved this recipe. My 11 year old became a pescatarian earlier this year so we are always looking for satisfying meatless meals. I used Better Than Bouillon’s ‘No Beef’ beef bouillon for the stock and it worked well in this recipe (also great for your mushroom burgundy recipe!). As this came out of the oven – I realized it would be great over something like potatoes or noodles. As a quick hack – I boiled up some packaged gnocchi in two minutes and it was actually PERFECT.
My favorite kind of recipe where you can add what ever you like. This is a clean out the root vegetable crisper drawer kind of plan. I threw in a sad looking half cabbage, a turnip and two parsnips that had been hanging around way too long. I have made enough of Debs recipes to know she likes things a bit sweeter than I do, so I halved the sugar. Loved it! I never would have thought to do this with chickpeas and it’s great. It made the house smell like heaven. I served with buttered toast and husband and kid ate up with no complaints about no meat. Thank you. This is a keeper.
I’m not kidding when I say that this is STRIKINGLY similar in taste to the brisket of my childhood. I’ve been a vegetarian for almost 20 years now so it’s been a long time, but from the first bite the flavor was unmistakable. We had crusty sourdough on the side the first night and mashed potatoes the second. Leftovers froze and reheated perfectly a month later.
This was a wonderful recipe, and next time I will certainly at least double it, if not triple. Had as a “stew” with a fresh loaf of homemade crusty bread to mop up excess liquid, but would also be good with some barley or other dense grain, cooked separately and then stirred in at the end. An absolute A+! Thanks, as always, Deb!
This is amazing. I make it just as written except that I use maitake (“hen of the woods”) mushrooms instead of portobellos. I’m cooking-for-one, so this is basically a week’s worth of lunches when I reheat the leftovers (and the flavors just improve with time).
I hope you have more tasty food coming up for vegetarian foods. And I am really waiting for more
This was a keeper! I’ve been trying to make more vegan family meals and everyone loved this including my picky eater son. We will definitely make again.
Could this be translated into a brisket recipe? Would you use the same amount of liquid for say a 5 lb brisket? Not sure the cooking time…
Tried this with jackfruit instead of chickpeas, and reduced the amount of liquid to approx 2 1/4 c. Excellent leftovers.
This is one of the best new recipes I’ve made in ages. And the whole house smelled mouth-wateringly good while it baked. I look forward to having a vegan friend over to impress her with this amazing entree. Thank you for helping me along the road to eating less meat – deliciously!
I made this recipe for Meatless Monday this week and it was amazing. I served over jasmine rice and yum! My husband who wants meat in his meals didn’t complain and said it was very good. I know he still would have liked to have meat, but I think it was a win.
Yowza, this was so tasty. It was pot roast without the meat. Next time I will add more carrots becuase we love them in our family. This is going into the rotation.
This was so yummy – tangy and savory in all the right ways. I used leftover naan to mop up the sauce, but serving it over mashed potatoes sounds delicious too!
Deb. (May I call you Deb?) This was–truly–the most delicious thing I have made and eaten in a very long time. Was it because I prepped all my ingredients so that I wasn’t charring the onions while I looked for the crushed red pepper? Was it because it was cold and rainy outside and I just wanted to putter at the stove AND put something in the oven? Was it because I was so delighted that I had every single ingredient except for the mushrooms which I picked up a couple days earlier? Unclear. All I know is that it looked *just* like the pictures, made the house smell amazing, and when it was done and I took a bite, it made my heart sing a little. Loving all the other recommendations and will make the full recipe next time. It’s a winner!
This is so delicious it’s going to be a staple holiday dish as well as just whenever I want something savory, sweet, filling and delicious! I put it over some barley and am having it for lunch today, after making it and possibly drinking some of the sauce last night ;) . Thank you so much!!
Wow, this was delicious for a bunch of beans and vegetables. The sauce is very satisfying and satiating. I may or may not have added bacon fat and chicken stock. I think it would be great without though.
This was a BIG hit with my brother-in-law, who is notoriously skeptical of vegetarian dinners. We loved the tang of the braising sauce, and it definitely hits sweet and sour notes. Only change was that I threw in a diced celery stalk at the same time as the carrots, since that’s what I had on hand. Next time I might try only one can of chickpeas but amping up the carrots, celery, and mushrooms. I’m also going to try to find a better veggie cube than what I used today (here in the UK it’s hard to find liquid stock, and our freezer is too small to store my own). Served today with egg noodles (again, what was in the pantry), but I think a nice crusty loaf is all that’s needed…
Is there a trick for reducing or thickening up the liquid after cooking? As this will be part of a larger menu/sharing a plate with other dinner items it will be runny.
Or, do I just pour off the excess?
It’s mid September and thanks to global warming Crisp fall evenings in the mid-Hudson valley have not arrived but I had to try this recipe. I made sure I had all ingredients then read “ braise in oven for 90 minutes! “ No way am I turning on my oven this evening.
I made spicy chickpeas in a instapot and it was great! I started w/ caramelizing onions, then added carrots, then mushrooms and onions followed by all other ingredients. Set pressure cooker setting for 15 minutes and allowed additional 15 minuets rest under pressure. We loved the end results, when weather turns cooler I’ll prep recipe in oven to compare instapot vs oven method. Thanks
This sounds fab. I am having 8-person dinner party; 1 guest is vegan and a couple guests probably wouldn’t eat this. I would like to serve this almost as a side and offer a second main for the meat loving crew. What would you suggest?
Are you looking for another dish that isn’t this to make?
No, I want to make this AND another main dish – to satisfy guests who may want to use this as a side (or not eat it at all). So maybe a beef or fish dish that would compliment this one for those who take a little of both. Thanks!
Other than mashed potatoes and salad what side dishes do you suggest.
This is really delicious over mashed potatoes. I think I’m going to try it with white beans next time as I didn’t love the chickpeas with it as much as I thought I would.
Run, do not walk, on your way towards making this. I loved it so much. Since it takes so long I might double it next time and use it for weekly meal prep, it makes about 3-4 meals for one person. The sauce is good, the mushrooms are great (I used 2 portabella), and I used better than bouillon beef bouillon for the broth. If I had a vegetarian/vegan guest this would be a go-to meal for sure (using veggie broth, of course).
I know I am late to the party, but I’m thinking of trying this using white beans, instead of the chickpeas, just because I have them o hand. Looks delicious!
This is delicious! I served over medium-grain brown rice and enjoyed it – I think it would also pair amazingly with some mash potato and crunchy greens. I would recommend less vinegar and more time simmering (the liquid hadn’t entirely reduced by the time I took it out of the oven after 90 mins).
“Braised chickpeas will keep in the fridge for 4 days, and for a month or longer in the freezer.”
Interesting, but I honestly don’t think we have ever had any leftovers beyond 24 (and usually less than 12) hours. This recipe became an immediate favorite in our household, although we double the mushrooms and vegetables.
Have this in the oven now and am excited to taste the finished product – made as written but “perhaps” a little out of order re. the order of ingredients. As a mostly vegetarian I love the combination of ingredients, thank you. Putting together your Blue Sky muffins while the braise is cooking.
Oh, wow! This fell into the category of “probably won’t be that great but kind of want to try it anyway because it seems weird” when I first saw it. I was trying to figure out how it would even be appetizing cold, and quietly judging people for doing that. I am so sorry.
I was wrong. From my first taste of the broth before I popped it into the oven, I was impressed. It made the kitchen smell amazing and tasted just as delicious. Served it over couscous, and made the recipe almost 100% as written, but added a few extra carrots and mushrooms because I love them, and topped with a bit of chopped fresh parsley for green-ness.
Definitely going in my keeper pile, and I especially love that I usually have the ingredients on hand so it’s easy to whip up on a whim! (With 2 hours notice.)
This is so delicious and really flavorful! I am the only member of my family who doesn’t like brisket, but I’ve missed the sweet and sour sauce that it’s cooked in. This is perfect solution. I served it with some a green salad and crusty seeded whole grain bread. My husband said it it was better than Thanksgiving!
Made the braised chickpeas for Christmas dinner for our vegetarian guests and it was a big hit and the leftovers were better. Served with a baked potato and green beans.
Made the recipe exactly as written, but forgot to add the bay leaf, which was fine. I’ll definitely make this again.
Just made this — I used a dutch oven that’s a little narrower and deeper than Deb’s seems to have been and the 3 cups of liquid was a bit much (delicious, but soupy), but with a more shallow pot, I suspect I would have needed all of the liquid — it was delicious, but next time I am going to use a different pot or a bit less liquid. Thanks, Deb, for this recipe, which served as a great bridge for all of the eaters in my family who love the brisket flavors, but enjoy more plant-focused weeknight dinners.
Sadly, this recipe wasn’t a hit with my family. We found it too sweet, too much of the same taste and texture. We’re more of a red wine braised brisket family so Molly’s original chickpea recipe might be more our speed. But this recipe is easy to throw together and did smell delicious while cooking so it was definitely worth trying on a cold day!
This is the most amazing thing I’ve eaten in a while, vegan or not! My beginner cook husband made it exactly as you wrote it, and it’s 5-star restaurant quality. You have my everlasting admiration!!
I made this tonight and we loved it. The tangy sauce was delicious and the beans and chunky mushrooms held up well in the braise! I didn’t have portobellos so just quartered regular mushrooms. Thanks for another great recipe and a delicious option for meatless meals.
I made this once about a month ago and have had it on my Seriously-Nesting-And-Must-Fill-The-Freezer list since. I skipped the mushrooms and served it with/over cornbread. Today I’m preparing a double batch (skipping the mushrooms again) and then freezing it flat in gallon ziplocks. I’m sure we’ll be tempted to defrost it before the baby comes in March, but I hope we can wait because it gives me heartburn (along with just looking at a tomato the wrong way) and I will enjoy it so much more when I’m not feeling the ‘burn.
A couple suggestions/notes that I’ve added to my printout:
– err on the side of more carrots (I used ~6 to get to the weight the recipes calls for)
– could be good with chicken thighs (boneless or bone-in) braised in the cooking liquid, which would probably need to be increased
I’m a plant based eater and this is one of my go to recipes but it’s my husband’s (who is a meat eater) absolute FAVORITE! If I was an asshole or short tempered… this is my forever make up dish. My in laws love it and even my Texas family loves it and they’re very picky.
I’ve recently added more veggies to replicate more of a southern pot roast with upping the carrots and adding celery and leeks if I have them. THEN I added half a head of cabbage. It reminds me of the stuffed cabbage my grandma used to make. It’s so cozy and filling and I don’t feel quite as heavy after having seconds. Because I’m obviously gonna have seconds.
Thank you for this recipe. It’s a 100% success every time. God bless Deb and God bless us everyone.
Excellent recipe, finally a chickpea dish that pleases the meat lovers in my family; I plan to use this “sauce” for cuts of meat as well, it is fantastic. Maybe a pork butt, why not, and shred it for tortillas—-endless possibilities—thank you!
I made this for my vegan daughter-in-law who just had a baby, and even though I don’t particularly like chickpeas, it was fabulous! It’s so fun to find meatless recipes where you don’t even miss the meat. Tangy, a little spicy-just the right amount- and soft, but not mushy chickpeas. I will be making this again. Thank you for this recipe.
Wow! Wow! Wow!
Just such a great taste :) I’ve sent it to everyone I know, and I hope they make it :)
We used sherry vinegar—I’m a little curious about how the red wine vinegar would change it, but love it this way so much I’m not sure I’m willing to try it subbing in other vinegar—we’ll see.
Anyway, thank you!
Like most here, I too found this to be one of the best recipes for braising–I made the chickpeas first, excellent, then I made it for a pork shoulder yesterday–stove top bc the pot was huge and weighed a ton, :), and it was fine–5 hrs on a lowish simmer—pulled pork was the result in a delicious gravy.
I rarely comment but WOW. Just WOW. These are fantastic. I halved the recipe just in case I wasn’t going to like it. That was a mistake.
Wow, this is so good. I am VERY picky about beans and rarely eat them on purpose but could not stop eating this. And so easy. If you are on the fence about making this, as I was, just go for it!!
I’ve made this recipe and it’s absolutely delicious. I never know what to serve it with though- what ideas do you have? And how could you garnish for a dinner party?
I’ve had this: over a wild rice and quinoa pilaf, piled on toast, over socca, and my favorite, over buttery mashed potatoes. Maybe Deb’s kale, walnut, and pickled golden raisin salad on the side? Or roasted brussels sprouts or broccoli, with a lemony or balsamic dressing? A sprinkle of minced parsley would look nice as a garnish.
If you cook your own chickpeas from dried, (I use Debs wonderful recipe) the water from the chickpeas is way tastier than veggie stock :)
I made this for dinner last night and EVERYONE loved it. It was a smashing hit. My husband, a devout meat eater, proclaimed, “This is so good! I don’t even miss the meat.” This meal came together easily (the bulk of the cooking time was giving the oven time to do its magic). I plan to add this to our regular rotation as it is delicious, healthy and a pantry meal (I had everything already on hand). I served it with Boursin polenta. Next time, I will make a double batch to freeze.
Can you suggest any other bean that could be used in this recipe other than chickpeas? I’m not really a chickpea fan but love most other beans.
I suggest the Mayocoba. Naturally meaty in flavor and it produces the most delicious broth than can be used in place of water or veggie broth.
https://www.ranchogordo.com/products/mayocoba-bean
Thanks for the tip! I got some yellow eye beans from Rancho Gordo for Christmas last year and have been waiting for a recipe worth using it for. Might try that one and will look for Mayocoba next time now that it’s on my radar.
Wow!! Amazing! Total keeper! This is a great recipe – so much flavour! I added tofu as well for some more protein; no other modifications. Excellent.
Shana Tova u’veh metokah.
OMG, this was soooo delicious I regret not doubling it. I was low on carrot and mushroom so I added an aubergine and a pepper, worked a charm.
This was soooo good!!! Wow. We are vegetarians with high standards! lol It was absolutely delicious, savory and would delight carnivores. This will definitely be added to the rotation!!
Smitten never disappoints-every one of your recipes have been great! Thank you!!!
I would only add that if you eat legumes alot, freshly cooked is the only way to go. Canned chickpeas are a poor substitute I am afraid. But that is just me:)
Thank you for your carefully thought out recipes.
This was delicious! Had as a main course with a spinach salad, french bread and fruit salad. Trying to eat more plant-based so this was perfect! Thanks
I only had 1 can chickpeas so I cut the veg broth to 2 cups but kept everything else the same. Tasted fabulous, I served mine with a piece of Greek Pita and my carnivorous other half put a burger on his. Nice cooking time that let me prep early and then actually relax with a cocktail and watch the 6pm news while it was in the oven, perfect 🤗
Made this last night exactly as written. It was divine! Served it with mashed potatoes and parsnips. Honestly it’s rare that a vegetarian dish has the rich satisfying nature of a meat dish, but here we are, and I’m here for it! Thank you so much.
Making this today for Yom Kippur break fast. I volunteer as a vegan chef In a soup kitchen. We can’t afford to use the mushrooms. Any suggestions for inexpensive substitution? Was thinking tofu. Thanks for your advice. My daughter and I have been fans for years Have signed copies of The Smitten Kitchen cookbook and just preordered your new one!
This was incredible! Thank you so much for yet another easy and delicious dinner. I am in France on vacation, so had to do many things here the hard way (such is the way here – ha!). Made the beans from dry by soaking overnight and then cooking for 2 hours. Also made stock from last night’s chicken dinner. Couldn’t find brown sugar here, so used 2 Tb of regular sugar which worked out fine. I also added a large splash of white wine to the sautéing vegetables, and cooked it down a bit before adding the stock and the rest. Turned out absolutely incredible. We were sopping up the remains with une baguette. :)
My WFH lunch meal prep has become pretty killer during this pandemic, but this is my favorite to date. Doubled the shrooms, added an extra large carrot and this lasted 5 days for me. Served on top of toasted homeade bread, sometimes with an egg sometimes not. Absolute perfection, will be making this all fall/winter long.
Ooh, love the idea of putting an egg on top! Thank you!
Holy cow–I’ve always been a person who “doesn’t like chickpeas” but, after trying this recipe, I’ll never be able to say that again! Made it in my Instant Pot with canned chickpeas, 3 teaspoons Better Than Bouillon, and only one cup of water. After pressure cooking on high for 15 minutes with natural release, it was tangy perfection. Thanks for an amazingly simple, satisfying supper that’s definitely a “keeper”!
This dish is incredibly flavorful! So satisfying and filling! We had it over wide egg noodles. Such a big hit!
well, wow, this is good! served over polenta. Used tamari and cut both the sugar and the vinegar, due to hubby’s tastes; also used “baby bella” mushrooms, as they were cheaper, and just as good. I’d make this again–and it becomes an easy “pantry” recipe if you use dried mushrooms. Another winner, Deb! Thank you!!! (and I hope you feel better soon)
This was fantastic. Served on whole wheat cous cous with chopped cilantro on top (or parsley for the haters).
I think this could be turned unto a cholent by using soaked dry chickpeas? What do you think? Would the mushrooms disintegrate?
Made this exactly as written (for once) and it came out delicious. Big hit with the family and the leftovers are awesome too. Next time I’ll probably double the mushrooms. This recipe is definitely entering the regular rotation!
Made this recently and it’s incredibly delicious especially the next day. In fact, better on day 2 than day 1.
This was amazing! I planned to make it for Christmas but didn’t find the time with all the baking so I made it a day later. Since a lot of people asked what to serve it with I wanted to share that we made a spicy braised cabbage recipe out of bon apetit that is amazing, and it was perfect with the chickpeas- plus mashed potatoes which are perfect with everything. It reminded me of my mom’s sweet and sour beef stew which we always had with egg noodles- so next time I think I’ll serve it with those.
I don’t like mushrooms so subbed them for butternut squash, but honestly it was too soft and sweet for me. I think next time I’ll try parsnips instead, or let my mushroom-loving husband make it with them and I’ll pick ‘em out.
Thanks for a great vegetarian holiday recipe, Deb!!
this was way more delicious than it had any right to be? magic. also, the smell brought me sharply back to visits to my grandmother’s house, so.
I didn’t have any carrots on hand, and no fresh mushrooms, so I bumped up the onions and used some dried mushroom powder. looking forward to days 2 and 3 for lunch.
This was delicious! We always appreciate finding a really scrumptious dairy/meat free recipe, so thank you : )
as a broke student with dietary restrictions– if nobody else got me, this recipe got me!!
first made this, halved, about a month ago and was so shocked and delighted by it that i made the other half the next day and ate it all week. visited home and cooked it for my mom, who requested i make it again before i left. it immediately entered my regular rotation. it’s low effort, uses staple ingredients i always have in the pantry, & comes out delicious and meaty. the long braise means the chickpeas get a nice creamy texture. good over rice or with bread. i make it without mushrooms and it is still great, i don’t miss them. thank you for this absolute winner!
Love this recipe- it is a favorite in our house! Wondering if it’s possible to prep ahead of time- so get everything simmered on the stovetop the night before but then refrigerate and put in for 90 mins the next day?
This one is definitely a keeper :) Just want to echo that serving it on polenta was divine (and instant polenta only takes 3 minutes!). Served it with Deb’s cabbage, date, and feta salad, which was a nice compliment.
I love this recipe, and make it quite a bit. I don’t have so many chickpeas in the house; do you think a combo of chickpeas and black beans would work out?
I think it would be delicious!
This recipe is delicious. I have made both Molly Yeh’s version and Smitten Kitchen’s… and I think my personal preference is Deb’s brisket braise sauce. I swapped the mushrooms for butternut squash as Molly does and the combo was delicious. This will be enjoyed as a vegetarian main at many holidays to come. Thank you!
I have a question about the amount of salt in this. I have Cambell’s mushroom broth and chickpeas with the regular amount of salt. When I cook veggies in Cambell’s I don’t usually add more salt. Does this recipe need it?
You can always hold back and add it at the end if it tastes underseasoned.
This is really with making some dried chickpeas for, especially if using for the holiday.
Sounds delicious! I’m thinking of subbing out chickpeas for black soybeans that I already have on hand. I’ll have to get out my scale and see if I have 30 oz worth of them!
I forgot the soy sauce and it was still really good. I had cut the sugar though. I measured everything with my heart and maybe overdid the red and black pepper a bit. Also, in case anyone is wondering if transferring the chickpeas to the oven is really necessary, it actually makes a big difference. I made it a few years ago entirely on the stove, and it was ok, but the silky texture was not there. Shana tova!
How do I find the recipe information? Such as calories, protein, etc?
Holy crap was this good! I thought y’all were exaggerating. I made this for Rosh Hashanah dinner but ate it at just about every meal except breakfast. Will for sure be making this again.
Sooo good! Served over couscous it hot the spot. I do think I will chop the portobellos next time, at least before serving. It was hard to do with a spoon. :)
Hit… it hit the spot…
This is a very tasty vegan dish! I followed recipe (but did end up using more tomato paste, because I didn’t want to store the remaining amount from the can.) Very hearty, definitely tangy and generally delicious–my husband enjoyed it also. Served with fresh challah bread. Will be making this again!
I made this with chickpeas I’d cooked from scratch and I doubled the mushrooms. It was fantastic served over polenta, which conveniently cooks in the oven at the exact same temperature. Cozy, delicious, fall food.
We LOVE this tangy, savory, cozy dish!! SO FLAVORFUL! We make it as written – a then serve it over egg noodles – and it is divine! We love it so much that we double it and eat it multiple times in one week! Thanks, Deb!
This was a wonderful going-into-winter meal that I was auditioning on my family before taking to a party this weekend. Satisfies many dietary needs while being downright delicious, not at all abstemious.
I will say, I wonder if the volume of the dish you bake this in matters for the amount of liquid necessary. I needed just over two cups of stock to end up with a braised, rather than boiled, dish. I braided it in a rectangular ceramic dish that was narrower but taller than your average 9×13. And, while completely submerged ingredients would probably have been good, the browning that occurred on the top layer of mushrooms and carrots (chickpeas stayed at the bottom) made this truly great. We just ate it with good crusty bread, but would love that over noodles, mashed potatoes, etc.
Loved this recipe. Very easy – 5 minutes chopping some vegetables, sautéing for 10-15 minutes and then into the oven for an hour. I added some sage and thyme to the pot because I’m fond of sage and thyme. The end result is a rich tasting dish. The sauce is dark and rich tasting,like the sauce in a brisket or stew.
We loved it. My picky teenagers ate 2 big bowls. Served with some crusty bread and some greens, it is complete and filling meal.
Trying to add more vegetarian dishes to our weekly rotation and this recipe is a winner.
Delicious, and with mashed potatoes, a perfect dinner for a cold winter’s night! I ended up having a little bit extra of all the veg, so this recipe provided a pretty decent yield (four servings if eating alongside a carb). I know my tolerance for “tangy” is lower than Deb’s, so was a little shy with the vinegar and reduced the sugar accordingly for balance. I stuck with 3 cups liquid and the consistency was perfect with the full cooking time; I did up the fat by adding more olive oil when cooking the tomato paste (which I think needs a full 5 minutes to cook down before adding the broth) and included some of the aquafaba from the chickpeas to thicken it up where meat naturally would have done so; I think this was key to avoiding a soupy consistency! Will 100% make again all winter long.
This is unbelievably delicious! The tangy sauce elevates it to next level and committed carnivores have raved about it.
I do make a couple tweaks. Based on personal preference, I increase the amount of carrots and mushrooms. I also use way less stock as when I use the amount as written I had a soup. My next tweak is going to be doubling the recipe because it’s that good!
This was delicious! Foil is terrible for the environment. I just added more water instead. TY.
This is always good. Made this for the first time in a while tonight and I also left it uncovered for the last 30 min as at an hour it was soup -can’t imagine how it’d be absorbed by then. My brother in law makes this and it’s always better than mine and finaly he told me he used chicken broth so I confess I am doing the same.
Just made this and wow they are so delicious!!! Budget friendly and so much flavor. Definitely going into the weekend rotation!