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Zesty mushrooms and chickpeas

This zesty mushrooms and chickpeas dish can be served as a vegan main dish (on toast, in a flatbread or a wrap), or a side dish (with grilled meat/fish) or as a starter with garlic bread. It’s super easy to make, it’s healthy and really zingy. To make it a bit more spicy, add cayenne or chilli flakes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g mushrooms
  • 1 Tbsp fresh thyme leaves
  • 2 cloves of garlic
  • 1 tsp smoked paprika
  • Juice and grated zest of 1 lemon
  • 1 tin chickpeas
  • 2 Tbsp chopped parsley
  • Salt and pepper

Method
 

  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.