A plant-based vegan version of a traditional Spanish recipe.
Soak the chickpeas and the mushrooms sepparately. Let them soak overnight.
Chop the garlic and the onion.
Fry the onion with some olive oil and then add a little bit of water to deglaze the pot.
Add all of the ingredients and cover with 4 pints of water or until it's covered.
Cook for 1 hour and a half. It sometimes tastes better the next day, in case you want to cook in advance.
Add some of the agar (optional, but makes it a bit more gelatinous when left cold and gives it the "real" feel. You can add some more olive oil on top if you feel like it.