- 3 tbsp of olive oil
- 1 large onion, diced
- 4 cloves of garlic
- 1 tsp grated ginger
- 1 eggplant, diced
- 1 large kings trumpet mushrooms, diced
- 1 large bell pepper, seeds removed and diced
- 2 medium size carrots, diced
- 1 cup of green beans, chopped
- 2 cup of shredded cabbage
- 1 tbsp of tomato paste
- 1 can of chickpeas, drained
- 1 tbsp of dark soy sauce
- 1 tsp of cumin
- 2 tsp chili flakes
- 2 bay leaves
- 2 tsp of salt or to taste
- 4 cups of water
For the topping
- handful of chopped cilantro
- chili oil
- cooked vegan egg
- Cook 2 lbs of fresh noodles according to package instructions and set aside. Add a teaspoon of oil to them after they are cooked so they do not stick together.
- Heat a wok to high heat, add the oil, then stir fry the onions and mushrooms together.
- When onions are golden brown, add the garlic, ginger, tomato paste and stir fry for 5mins on high.
- Add the bell peppers, carrots, eggplant, green beans, and cabbage. Stir fry everything on high for 6-8 min.
- Add the soy sauce, cumin, pepper, salt, bay leaves, and water.
- Bring the stew to boil then add the chickpeas.
- Lower the heat to medium-low and simmer the stew for about 15 min.
- Serve Laghman in a soup bowl. To do so, place a handful of freshly cooked noodles in the bowl and top it off with a generous amount of stew, some chopped cilantro, vegan egg, and chili oil.
Find more of Zuliya’s recipes on @naturallyzuzu.