INGREDIENTS
4 tbsp
olive oil
1 medium
onion
4
garlic cloves
12 oz
carrots
1 serving
kosher salt
1 serving
pepper
1/4 tsp
pepper flakes
6 oz
portobello mushrooms
4 tbsp
tomato paste
1 1/2 tbsp
brown sugar
3 cups
vegetable stock
1/3 cup
sherry vinegar
2 tsp
soy sauce
30 oz
chickpeas
1
bay leaf