Kasha and Chickpeas with Caramelized Onions and Mushrooms
- 1 cup kasha (roasted buckwheat groats)
- 1/4 teaspoon plus 1/8 teaspoon fine sea salt, divided
- 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
- 2 yellow onions, thinly sliced
- 1 tablespoon mirin
- 1/2 pound cremini mushrooms, sliced
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 tablespoon finely chopped garlic
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
Bring 2 cups plus 2 tablespoons water to boil in a medium pot over high heat.
Stir in kasha, salt and 1/2 teaspoon of the oil.
Reduce heat to low, cover and cook for 15 to 18 minutes, until tender.
Remove from heat and set aside.
Meanwhile, heat remaining 2 tablespoons oil in a wide skillet over medium heat.
Add onions and a pinch of salt. Stir to coat.
Add mirin and 1 tablespoon water, cover, and cook gently over medium low heat until onions are soft and translucent, 12 to 14 minutes.
Add mushrooms, raise heat to high and cook, stirring frequently, until mushrooms are browned, 6 to 8 minutes.
Reduce the heat to low, add parsley, garlic and chickpeas and simmer for 5 to 7 minutes longer, stirring occasionally, until liquid has evaporated.
Lightly fluff kasha with a fork and transfer to a serving bowl or platter.
Spoon the chickpeas and vegetables over the kasha.
Garnish with parsley, if you like, and serve.
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- 1 cup kasha (roasted buckwheat groats)
- 1/4 teaspoon plus 1/8 teaspoon fine sea salt, divided
- 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
- 2 yellow onions, thinly sliced
- 1 tablespoon mirin
- 1/2 pound cremini mushrooms, sliced
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 tablespoon finely chopped garlic
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and rinsed