Instructions

1. Thinly slice the mushrooms and chop the garlic.
2. Heat some oil in a frying pan and add garlic. Stir for 30 seconds, then add the mushrooms and thyme leaves. Put a lid on and steam over low heat for five minutes.
3. Add the paprika and lemon juice.
4. Cook under a lid for another 10 minutes, then add the drained chickpeas and the lemon zest.
5. Season with salt and pepper then cook for 5 minutes. You might need to add a drop of water.
6. Serve with chopped parsley scattered on top.