Chickpea Stew with Asparagus and Boletus

Chickpea Stew with Asparagus and Boletus
Cooking Time: 15 minutes
Recipe Category: Mediterranean cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

A hearty and comforting stew combining tender chickpeas with earthy boletus mushrooms and fresh asparagus, enhanced by a rich sofrito base.

  • Keywords:
  • chickpea stew,
  • boletus mushrooms
Nutritional values chickpea
  • Calories: ~1100 kcal
  • Protein: ~45 g
  • Carbohydrates: ~140 g
  • Fat: ~25 g
  • Fiber: ~30 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the chickpea stew with asparagus and boletus

500 g frozen boletus mushrooms (in pieces)
600 g cooked chickpeas
1 onion
2 vine tomatoes
Vegetable or chicken broth
Pepper
Olive oil
Salt

Step-by-step to make the chickpea stew with asparagus and boletus

  1. Start by finely chopping the onion and grating the tomatoes to prepare a sofrito-style base.
  2. Meanwhile, sauté the boletus mushrooms (previously defrosted) over high heat.
  3. Once the mushrooms have released and evaporated their water, add the chopped asparagus.
  4. When the asparagus is nicely seared, add the cooked chickpeas, the sofrito, and cover with the broth.
  5. Let everything simmer over low heat for about 5 minutes. Adjust the seasoning if needed and serve hot. Enjoy your meal!

Total preparation time: 25 minutes

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