Mushroom & Chickpea Bourguignon

1 or 2 large carrot, sliced as 1 cm thick
1 large white onion
4 cloves garlic, minced
10 small pearl onions, whole
240 ml vegan red wine
300 ml veggie stock
2 tbsp tomato paste
3 tsp fresh thyme, finely chopped
2 bay leaves
3 tsp dark soy sauce
200 g cooked chickpeas
1 tbsp olive oil
1 tablespoon vegan butter
1/2 tbsp cornstarch + 1/2 tbsp water (mixed well together)
salt and freshly ground pepper to taste
2 tbsp of finely choped fresh parsley

You can serve with mashed potatoes.

Heat 1 tbsp olive oil in a pan and fry carrot & onion over medium heat for one minute, add half of the garlic and stir-fry for 15 seconds, add the tomato paste and stir-fry for another 1-2 minutes or until it becomes a bit darker in color. Add pearl onions, wine, veggie stock, thyme, bay leaves, soy sauce, salt and pepper. Mix well and bring to a boil. Let boil 4-5 minutes, then cover and let simmer on low heat for 20 minutes. When 5 minutes of cooking time remains, heat 1 tbsp olive oil and butter in a separate pan. Wait until the butter starts to bubble than add mushrooms, season with salt & pepper. Fry mushrooms until slightly golden brown (5 Minutes) then add to the stew along with the chickpeas. Let simmer uncovered 2-3 minutes. Then add the cornstarch slurry while stirring until the sauce has thickened (1-2 minutes).