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Baked Mushrooms with Harissa Chickpeas & Tahini Dressing
Prep time:
15
minutes
mins
Cook time:
45
minutes
mins
2-4 servings
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Ingredients
For the mushrooms
4
portobello mushrooms
cleaned
1
tbsp
olive oil
Pinch
of sea salt
For the chickpeas
1
tbsp
olive oil
1
onion
chopped
2
cloves
garlic
crushed
1
red pepper
chopped finely
1
tsp
smoked paprika
1
tsp
cumin seeds
2
big handfuls of kale
chopped finely
150
g
sundried tomatoes
chopped
240
g
cooked chickpeas
drained
1
tbsp
rose harissa or 1 tsp harissa paste
Juice of 1/2 lemon
1
tsp
of sea salt
Twist of black pepper
For the dressing
Juice of 1/2 lemon
1
tbsp
tahini
50
ml
water
2
tbsp
extra virgin olive oil
1/2
tsp
of sea salt
Twist of black pepper
Toppings
Toasted pine nuts
Leaves
of choice
Fresh herbs
Drizzle of extra virgin olive oil
Instructions
To make the mushrooms
Pre-heat the oven to 180c/gas Mark 4
Add the mushrooms to a baking tray with a drizzle of olive oil, salt and pepper.
Bake for approx 25-30 minutes until the mushrooms are tender.
To make the chickpeas
In a large pan, fry the onions with the oil on a medium heat for 7-8 minutes until soft and browning.
Add the garlic and pepper and cook for another 3-4 minutes.
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 dressing
Add all the ingredients to a mini chopper and blitz until creamy.
To serve
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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