Delicious vegetarian chickpea ragout recipe for a simple and easy meal change

How to make Chickpea Ragu

• 1

  Prepare the ingredients

  Wash the chickpeas and soak them overnight to soften, during the soaking time you should rinse the chickpeas and change the water 3 – 5 times to prevent the chickpeas from spoiling. Then, peel off the outer silk layer of the chickpeas.

  Peel the carrots and potatoes, wash them, and cut them into bite-sized pieces.

  Soak the shiitake mushrooms in warm water for about 20 minutes to soften, then cut off the stems, wash them with straw mushrooms and drain.

  Small chicken leg mushrooms should be soaked in diluted salt water for about 15 minutes, washed, drained, and then cut off the mushroom stems.

  

  

  

  
• 2

  Fry briefly and season

  Heat a frying pan with oil, wait for the oil to heat up, then add 200 grams of potatoes and 120 grams of prepared carrots to fry briefly.

  After that, remove the potatoes and carrots and put them in a bowl, season with 10 grams of lagu powder, 2 tablespoons of red oil, 2 tablespoons of sugar, and 2 tablespoons of vegetarian seasoning.

  Mix well so that the potatoes and carrots absorb the seasoning evenly.

  

  

  

  
• 3

  Sauté the vegetables

  You heat a pan with a little green onion, then add 50 grams of baby corn, 50 grams of shiitake mushrooms, and 50 grams of small king oyster mushrooms.

  You sauté over medium heat for about 5 minutes, then season with 1 tablespoon of vegetarian seasoning.

  You sauté for another 2 minutes and turn off the heat.

  

  
• 4

  Cook the Lagu

  Place a pot on the stove, sauté a little onion with oil, then add 2 tablespoons of ketchup and 1 chopped tomato.

  You sauté the tomato until soft, then add 1 liter of coconut water to the pot.

  Then, you gradually add the marinated potatoes and carrots, 100 grams of chickpeas, and 100 grams of shiitake mushroom stems to the pot, cooking over medium heat for about 20 minutes before adding the sautéed vegetables.

  

  

  

  
• 5

  Seasoning

  You season with 1 teaspoon of salt, 2 tablespoons of vegetarian seasoning, 1 tablespoon of soy sauce, 1 tablespoon of palm sugar, and 1 tablespoon of diluted tapioca flour mixed with 2 tablespoons of water into the pot.

  Finally, you add 1/2 of an onion to enhance the flavor of the chickpea ragu.

  

  

  

  
• 6

  Final Product

  The vegetarian chickpea ragu after completion has an eye-catching color. The chickpeas and vegetables are tender, absorbing the flavor along with the sweet coconut water, and the rich seasoning combines to create an attractive and delicious vegetarian dish.

  This dish can be served with bread, but you can also enjoy it with noodles or rice for a wonderful experience!