Rich & Creamy Mushroom Stroganoff With Chickpeas, Baby Spinach, Basmati Rice & Fresh Parsley

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a saucepan and a large frying pan. 

STEP 2

Add the basmati rice, to your saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.

STEP 3

Place your frying pan over a medium heat and add a drizzle of olive oil. While it heats up, slice the chestnut mushrooms. Add the mushrooms to the pan with a little salt and pepper. Cook on medium high heat for 6-8 mins, stirring occasionally, until the mushrooms are nicely caramelised and browned on the edges. Add the baby spinach and cook for another minute, until just wilted. Drain the chickpeas, then add them to the pan along with the stroganoff sauce and stir well to combine everything. Cook for 2-3 minutes or until the sauce has thickened and is piping hot, stirring occasionally. Add a splash of water as needed if the sauces reduces too much or starts to stick.

STEP 4

To serve up, divide the rice between serving bowls and spoon over the mushroom stroganoff. Chop the fresh parsley and scatter over the top to garnish. Season to taste with salt and pepper and enjoy!