Often vegeterian or vegan diets are considered as diets with not sufficient protein contents. Here is an example that it is not true. Chickpeas and mushrooms are valuable sources of plant protein. perfectly working together in this tasty, simple and nutrisious dish. If you do not like mushrooms, you can use zucchini or tomatoes, it will be tasty as well.
- 4 portobello mushrooms
- 1 can chickpeas (400g)
- 1 carrot
- 2 cloves garlic…
- 1 leek (white part)
- 1/2 yellow bell pepper
- 2 tsp tahini
- 1/2 tsp garam masala
- 1/2 tsp ground coriander seeds
- 1/2 tsp ground paprika
- 1 handful parsley
- salt, pepper, olive oil
1. Rinse the mushrooms with cool water and pat dry with paper towels. Cut off the stems, scrape out all of the gills from the underside of the portobello mushroom cap if you like. Place the mushrooms gill-side up on a baking tray, drizzle over some olive oil and season with salt and pepper.
2. Rinse and drain the chickpeas, put into a bowl and mash well.
3. Grate a carrot, cut the leeks, garlic, and bell pepper into small pieces and add to the chickpeas, stir in tahini, spices, salt, pepper, chopped parsley and mix all the ingredients well.
4. Stuff the mushrooms with the filling, sprinkle over a dash of olive oil, bake in a preheated oven at 180 degrees C for 25-30 minutes, or until the mushrooms are well done and the stuffing is golden.
PS. This chickpeas stuffing will work equally well with zucchini and tomatoes as well.