1. Heat olive oil in a heavy-based pan over medium-high heat. 2. Add sliced onion and garlic, and sauté until onion is golden brown and translucent. 3. Stir in paprika powder and cook over gentle heat 2 minutes. 4. Add mushrooms and sauté until soft, a couple of minutes. 5. Add tomatoes, stir and cook a further minute. 6. Stir in drained chickpeas, honey, tomato paste, mustard mixed with water and ¾ cup stock. 7. Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining ¼ cup of stock if necessary. 8. Stir in the fresh herbs and half the sour cream, and re-heat gently. 9. Season to taste with salt and pepper. 10. Serve over hot, freshly cooked rice with a dollop of sour cream on each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
