Baked Mushrooms with Harissa chickpeas & Tahini Dressing

Yes I know you can find lots of chickpea recipes here but there’s always room for another one surely? 
This one combines the smokey flavours of Harissa and smoked paprika with peppers, kale and sweet unblush tomatoes. 

Served these delicious chickpeas piled onto juicy roast portobello mushrooms, then drizzle with my favourite tahini dressing – it’s packed with gorgeous fresh Mediterranean flavours.

I recommend creating a big bed of leaves and fresh herbs and pop the juicy mushrooms on top. 

The chickpeas also make a great lunchbox option or mixed with lots of leaves for a filling salad.


I hope you enjoy Love, Niki xxx

I'd love to know if you made this recipe.

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Info

 

  2-4 servings
  15 minutes preparation time
  45 minutes cook time

Ingredients

For the mushrooms; 
  • 4 Portobello Mushrooms cleaned
  • 1 tbsp olive oil
  • Pinch sea salt 
 
For the chickpeas;
  • 1 tbsp olive oil
  • 1 onion chopped 
  • 2 cloves crushed garlic
  • 1 red pepper chopped finely 
  • 1 tsp smoked paprika 
  • 1 tsp cumin seeds 
  • 2 big handfuls kale chopped finely or spinach if preferred 
  • 150g roast/sun blush/dundried tomatoes drained and chopped 
  • 240g cooked chickpeas drained 
  • 1 tbsp rose harissa or 1 tsp harissa paste 
  • Juice 1/2 lemon 
  • 1 tsp sea salt
  • Twist black pepper 
 
Tahini dressing; 
  • Juice 1/2 emon 
  • 1 tbsp tahini 
  • 50 ml water 
  • 2 tbsp extra virgin olive oil 
  • 1/2 sea salt 
  • Twist black pepper
     
Toppings;
 
  • Toasted pine nuts 
  • Leaves of choice
  • Fresh herbs; mint, coriander 
  • Drizzle extra virgin olive oil 

Directions

To bake the mushrooms;
  1. Pre heat the oven to 180c/gas mark 4 
  2. Add the mushrooms to a baking tray with a drizzle of olive oil, salt and pepper. 
  3. Bake for aprox 25-30 minutes until the mushrooms are tender. 
     
To make the chickpeas; 
  1. In a large pan, fry the onions with the oil on a medium heat for 7-8 minutes until soft and browning. 
  2. Add the garlic and pepper, cook for another 3 minutes or so.
  3. Now add the spices and stir to combine. Add all the remaining ingredients, stir and cook for a further 2-3 minutes until the kale has wilted.
To make the tahini dressing; 
 
  1. Add all the ingredients to a mini chopper and blitz until creamy. 
To serve;
 
  1. Top the mushrooms with the chickpeas, drizzle with tahini dressing. Serve with lots of leaves, fresh herbs and a drizzle of olive oil. 

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2 Comments

  1. Beth Backman on February 19, 2020 at 2:13 pm

    Sorry. I assume portabella but type of mushrooms and # or weight of them needed not mentioned?

    • Niki on February 19, 2020 at 8:11 pm

      Hi Beth
      Sorry, the info is now back!
      yes portobello
      Love
      Niki xxx

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Recipe Tags: chickpeas harissa mushrooms

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