Chickpeas With Mushrooms

• 1 1/2 cups chickpeas
• 2 bay leaves
• 1 bouillon cube
• 1 onion diced
• 1 garlic clove diced
• 2 5/8 cups mushroom assorted, varieties
• 4 1/4 cups vegetable stock
• thyme
• salt
• ground black pepper

1. Soak the chickpeas overnight in cold water. The next day, drain them and add them to a pressure cooker. Cover with fresh water, 1 bay leaf, and a bouillon cube, and boil for 10-12 minutes.
2. In a skillet, saute the onion and garlic with the mushrooms. If using dried mushrooms, rehydrate them for 20 minutes in warm water first.
3. Place the drained chickpeas and sauteed vegetables into a stock pot and cover with vegetable stock, 1 more bay leaf, and thyme. Simmer for 15 minutes on low heat.
4. When done, salt and pepper to taste.

chickpeas, bay leaves, bouillon cube, onion, garlic, mushroom, vegetable stock, thyme, salt, ground black pepper

Taken from www.yummly.com/recipe/Chickpeas-with-Mushrooms-627272 (may not work)