Baked Mushrooms with Harissa Chickpeas & Tahini Dressing
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.
Notes
2-4 servings