Chickpea Stroganoff - cooking recipe

Ingredients

1 large onion, finely sliced
2 garlic cloves, crushed
2 -3 tablespoons olive oil
2 teaspoons ground paprika (sweet, rather than hot)
2 cups button mushrooms, halved
2 large tomatoes, peeled and chopped
2 (14 ounce) cans cooked chickpeas
1 teaspoon honey
1 tablespoon tomato paste
1 teaspoon mustard powder, mixed with 1 tablespoon water
3/4 - 1 cup vegetable stock
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
salt and freshly cracked peppercorn, to taste
10 ounces light sour cream

Preparation

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