This Josee DiStasio recipe combines the depth and richness of porcini mushrooms to the brightness of tomatoes. The mix is intricate and chickpeas add welcomed texture.
25 g of dried porcini mushrooms
1 cup of boiling water
3 tbsp of olive oil
1 cup of chopped onions
1 cup of chopped celery
3 garlic cloves finely chopped
1 15 oz. can of chickpeas drained and rinsed
1 28 oz. can of chopped tomatoes
1 tsp of salt
2 cups of chicken broth
1/2 tsp of chili flakes
In a small bowl, rehydrate the porcini mushrooms in boiling water for 15 minutes. Drain on top of a bowl to preserve the steeping liquid. Chop the mushrooms.
Warm up olive in a large pot over medium heat. Sautee onions and celery for 5 minutes while making sure they don’t brown. Add garlic and continue cooking for 2 minutes. Incorporate mushrooms, chickpeas (Drained and rinsed), tomatoes and salt. Add the broth and mushroom’s steeping water. Bring to a boil and then let simmer, covered, for 15 minutes. Taste, rectifying seasoning, and add the chili flakes if you want a bit more heat.
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