Ingredients

• 1 tablespoon olive oil
• 1/2 onion
• 1 clove of garlic
• 1 carrot
• 250 g oyster mushrooms
• 1 teaspoon each of marjoram, Provençal herbs, sweet paprika
• 1/3 teaspoon each of hot paprika, dried ginger and nutmeg
• 1 tablespoon butter or vegetable butter
• 1 can chickpeas
• 1 and 1/2 liters broth (meat or vegetable)
• 2/3 cup tomato paste

Preparation

1. In a wide pot on 1 tablespoon of olive oil, fry diced onion. Add grated garlic and peeled and grated carrot. Fry frequently stirring for about 3 minutes.
2. Add rinsed and chopped oyster mushrooms (caps only, without stems) and spices and butter. Fry, stirring, for about 5 minutes. Add chickpeas (entire contents of the can) and fry, stirring, for a minute.
3. Pour in the broth and bring to a boil. Season with salt and pepper if needed. Cook for about 15 minutes. At the end add tomato paste and cook for another minute.