6 ounces portobello mushrooms in generous 1/2-inch slices
4 tablespoons tomato paste
1 1/2 tablespoons dark brown sugar
3 to 4 cups mushroom or vegetable stock
1/3 cup red wine vinegar or sherry vinegar
2 teaspoons Worcestershire or soy sauce
2 15-ounce cans chickpeas drained and rinsed
bay leaf
Equipment
Dutch oven or braiser
wide, deep sauté pan
3-quart or 9×13-inch casserole or baking dish
Directions
Heat oven to 350 degrees. If you have a Dutch oven or braiser that can go from stove to oven, start in this on the stove. If not, start with a wide, deep saute pan and transfer the mixture to a 3-quart (or 9×13-inch) casserole or baking dish for the oven part.
Heat 4 tablespoons olive oil over medium heat and add onion; cook 3 minutes, until softened.
Add garlic and cook 2 minutes more.
Add the carrots, 1 teaspoon salt, freshly ground black pepper, and red pepper flakes and cook for 2 more minutes, until they begin to glisten.
Add the mushrooms and cook for 4 minutes, until they begin to soften.
Add tomato paste and brown sugar and cook until well-incorporated, 3 minutes.
Add 3 cups stock, vinegar, Worcestershire or soy sauce, chickpeas, and bay leaf and bring to a simmer with another teaspoon of kosher salt and more ground pepper.
Once simmering, either cover tightly with a lid or pour into your baking dish and cover with a lid or tightly with foil and transfer to oven.
Braise chickpeas and vegetables for 90 minutes, checking at the 1 hour mark to make sure the chickpeas haven’t absorbed all of the broth (and adding the remaining 1 cup broth if so).
Remove from oven, discard bay leaf, and adjust seasonings to taste.
Do ahead: Braised chickpeas will keep in the fridge for 4 days, and for a month or longer in the freezer. Reheat at 350 degrees.