Roasted mushroom pozole recipe | Sainsbury`s Magazine

Ingredients

• 30g dried porcini mushrooms
• 2 onions, cut into large chunks
• 5 garlic cloves, peeled and lightly smashed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 tbsp ancho chilli flakes
• 2 tbsp chipotle paste
• 2 medium tomatoes, quartered
• 1 litre gluten-free vegetable stock
• 1 bay leaf
• 2 x 570g jars Bold Bean Co Queen chickpeas
• 2 x 200g packs speciality mushroom mix
• 1 tsp smoked paprika
• 1 tsp ancho chilli flakes
• 1 tsp dried marjoram
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• ¼ white cabbage, shredded
• 5 radishes, thinly sliced
• 2 limes, cut into wedges
• handful tortilla chips (optional)