Garlicky chickpeas with pan fried mushrooms, crusty bread

cookwitholiveoil 5.

by Sophie Gordon

What you’ll need:

serves 2-4 depending on a side or more of a main

 

Honest Toil olive oil 

1 large leek, sliced in half lengthways, half moons

3-4 cloves garlic, finely chopped or minced

Approx 250g mushrooms, I used a few varieties but you can choose

200-500ml stock

1 large tbsp white miso paste

Approx 1 400g jar chickpeas (I used @boldbean queen chickpeas)

Handful fresh herbs, I’ve used parsley and coriander

Dried chilli flakes

2 tbsp tahini

1 lemon, juiced

Salt and pepper

What to do:

1. In a large frying pan, add a good glug of olive oil. Gently heat and add in your chopped leeks with a pinch of salt. Cook on a medium heat until they are nice and soft. Add in your garlic and continue to fry for a few more minutes.
2. Next add in your mushrooms and allow them to sweat, soaking up the juicy olive oil and leeks. Add in the 200ml of the stock, miso paste, chickpeas, herbs, dried chilli and tahini. Stir to combine and simmer over a gentle heat. If it’s looking a little dry, add in some extra stock, one bit at a time and simmer to your desired thickness.
3. Add in your lemon juice and season to taste with salt and pepper. Bear in mind that the miso is salty and often stock can be, so do taste first.
4. Once you’ve reached you desired consistency, serve up with some extra olive oil, cracked black pepper and your favourite crusty bread.