Tangy Braised Chickpeas with Carrots and Mushrooms

• servings: 6 servings
• total time: 2 hours

Ingredients

4 tablespoons olive oil

1 medium onion, thinly sliced

4 garlic cloves, very thinly sliced

2 large, thick carrots (12 ounces), in 1/4-inch slices

Kosher salt

Freshly ground black pepper

1/4 teaspoon red pepper flakes

6 ounces or 2 large 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

1 bay leaf