Description
A bold and hearty vegetarian dish made with mushrooms, chickpeas, and warming spices. Perfect for breakfast, brunch, or dinner.
Ingredients
2 tbsp avocado oil
1 yellow onion, peeled and diced
1 lb mixed mushrooms (oyster, maitake, shiitake, or baby bella), small-diced
1 tbsp curry powder or baharat
2 tsp cumin powder
½ tsp cayenne powder (adjust to taste)
½ tsp crushed red pepper (adjust to taste)
1 (15 oz) can chickpeas, drained and rinsed
3 ripe tomatoes, chopped
½ cup loosely packed fresh parsley, chopped (reserve a pinch for garnish)
1 cup water or stock
Salt and pepper to taste
4 eggs (for serving)
Toasted bread (for serving)
A pinch of sumac
Aleppo pepper flakes
Instructions
1. Heat avocado oil in a wide pot over medium heat. Add diced onion and cook for 6–7 minutes until softened.
2. Add diced mushrooms in two batches. Cook for 10 minutes, allowing them to soften and brown. Season with salt and pepper.
3. Add curry powder, cumin, cayenne, and crushed red pepper. Stir and bloom spices for 45 seconds until fragrant.
4. Stir in chickpeas, chopped tomatoes, and all but a pinch of the parsley. Season lightly with salt and pepper.
5. Add 1 cup of water or stock. Bring to a boil, then reduce to a very low simmer. Simmer uncovered for 30 minutes until thick. Add more water if needed.
6. In the final 10 minutes of simmering, prepare your eggs. Either poach separately or crack into wells in the stew, cover, and cook for 5 minutes.
7. Divide stew into bowls. Top with an egg, fresh parsley, sumac, and Aleppo pepper. Serve with toasted bread.
Notes
You can use any mushrooms you like, but a mix provides the best texture and depth of flavor.
To make the dish vegan, simply omit the eggs or replace with a vegan topping like tahini or avocado.
Store leftovers in an airtight container for up to 4 days. Reheat gently and add fresh egg when serving.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Method: Stovetop
- Cuisine: Middle Eastern