Ingredients
- 2 tablespoons avocado oil
- 4 shallots, sliced
- 15 oz. cooked chickpeas, drained and rinsed
- 6 oz. shiitake mushrooms (or button mushrooms), cleaned and sliced
- 1 cup marsala wine
- 1 cup vegetable broth
- 1/2 cup unsweetened coconut cream
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 tablespoon arrowroot flour
- 2 tablespoons chopped parsley for garnish
- The mushrooms give this dish some structure so when you’re slicing them, go for medium to thick slices as opposed to slicing them super thin.
- Heat the avocado oil in a large skillet over high heat for about 2 minutes until the oil is hot.
- Turn down the heat to medium and add the sliced shallots to the pan and sauté for about 5 minutes, stirring frequently until they are softened and starting to brown.
- Add the chickpeas and mushrooms and sauté for another 10 minutes until the shallots and mushrooms are golden brown.
- Add the marsala wine, stock, coconut cream, salt, and pepper and bring to a boil.
- Place the arrowroot flour in a metal sieve over the pan and tap it into the dish while you are whisking. This helps avoid any clumping.
- Continue to cook for another minute or two until the sauce thickens.
- Plate and garnish with chopped parsley.
Nutrition Info:
- Serving Size: 1/4
- Calories: 657
- Sugar: 34.9g
- Sodium: 386mg
- Fat: 14g
- Saturated Fat: 6.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 103.9g
- Fiber: 21.3g
- Protein: 24.3g
- Cholesterol: 0mg
© The Toasted Pine Nut