Warm Chickpea Salad With Spiced Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Cecila Brooks Brown's New vegetarian . Despite it being a salad I rarely make the whole thing. I often serve the spiced chickpeas and yoghurt with brown rice or wrapped up in a wholemeal chapatti. Ingredients:
14 ounces canned chick-peas |
3 tablespoons olive oil |
10 1/2 ounces button mushrooms |
2 garlic cloves, chopped |
1 red chile, de-seeded and chopped |
2 teaspoons ground cumin |
1 lemon, juice of |
6 1/4 fluid ounces greek yogurt |
1/4 cup chopped mint leaf |
8 3/4 ounces baby spinach leaves |
Directions:
1. Rinse and drain the canned chickpeas
2. Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.
3. Reduce the heat, then add the garlic, chilli and chickpeas.
4. Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.
5. For the dressing, put the yoghurt in a bowl, then add the chopped mint and the remaining lemon juice and oil. Add salt and pepper and mix until blended.
6. To serve, divide the spinach between four plates or put on a serving platter, add the chickpea and mushroom mixture, then pour the yoghurt dressing over the top and serve.
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