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baked-mushrooms-with-harissa-chickpeas-tahini-dressing 1a

Baked Mushrooms with Harissa Chickpeas & Tahini Dressing

Prep time: 15 minutes
Cook time: 45 minutes
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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