Vegan tripe recipe with chickpeas: traditional flavours without meat

Vegan tripe with chickpeas is a tasty and comforting option for those who want to enjoy traditional flavours without meat. Don't miss this delicious recipe full of tradition!

Ingredients (for 4 people):

400 g cooked chickpeas
200 g of mushrooms (oyster mushrooms or mushrooms)
1 onion
1 red pepper
1 ripe tomato
3 cloves garlic
1 bay leaf
1/2 teaspoon sweet paprika
1/4 teaspoon hot paprika (optional)
Extra virgin olive oil
Salt and pepper to taste
Vegetable stock (approximately 500 ml)

Elaboration:

Preparation of the sofrito: In a saucepan, add a good splash of extra virgin olive oil and sauté the chopped onion and red pepper over a medium heat. Cook until well poached, about 10 minutes.
Add the ingredients: Add the chopped garlic and sauté for about 2 more minutes. Add the grated tomato and cook for about 10 minutes until the sofrito is well concentrated.
Mushrooms and paprika: Add the mushrooms cut into strips and mix well. Cook until they lose most of their water, then add the sweet paprika (and spicy if you want a stronger kick) and stir for 30 seconds.
Add the chickpeas: Add the cooked chickpeas, the bay leaf and cover with the vegetable stock. Leave to cook for about 15-20 minutes over low heat so that all the flavours blend well.
Adjust seasoning: Taste and adjust salt and pepper to taste. Let stand for a few minutes before serving.

Calories and nutritional data (per approximate serving):

Calories per serving: Approximately 250 kcal
Protein: 10 g
Fat: 8 g
Carbohydrates: 30 g

Additional advice:

You can add a little chilli pepper if you like a spicier touch.
For a fuller-bodied broth, let the casserole stand for at least 1 hour before serving - it enhances the flavours!