Name: Chickpea and cauliflower-stuffed mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 8 medium flat mushrooms; 2 tablespoon olive oil; 1 onion, finely chopped; 2 clove garlic, finely chopped; 2 teaspoon coriander seeds, crushed; 1 teaspoon caster sugar; 1/2 head cauliflower, cut into small florets; 400 gram can chickpeas, rinsed, drained; 1 tablespoon harissa paste; 400 gram can cherry tomatoes; 100 gram baby spinach leaves; greek-style yoghurt, coriander leaves to serve

Chickpea and cauliflower-stuffed mushrooms

This chickpea and cauliflower-stuffed mushrooms recipe creates a delicious, hearty vegetarian meal that's packed with great flavours like harissa and coriander. Quick and simple, this vegetarian recipe makes a brilliant fast dinner

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

8 medium flat mushrooms

2 tablespoon olive oil

1 onion, finely chopped

2 clove garlic, finely chopped

2 teaspoon coriander seeds, crushed

1 teaspoon caster sugar

1/2 head cauliflower, cut into small florets

400 gram can chickpeas, rinsed, drained

1 tablespoon harissa paste

400 gram can cherry tomatoes

100 gram baby spinach leaves

greek-style yoghurt, coriander leaves to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a large baking dish.

2.Remove stalks from mushrooms, then finely chop and reserve. Arrange cup-side up in dish. Spray with olive oil and season. Bake for 20 minutes.

3.In a large frying pan, heat oil on medium. Sauté onion for 4-5 minutes until tender. Stir in reserved chopped stalks, garlic, seeds and sugar. Cook, stirring, for 1-2 minutes until seeds are toasted. Add cauliflower, chickpeas and harissa. Cook for 2 minutes, stirring.

4.Pour mushroom cooking juices into pan. Add tomatoes and bring to a simmer. Cook, covered, for 6-8 minutes until cauliflower is tender. Stir spinach through, then remove from heat. Season.

5.Spoon chickpea mixture into mushroom cups. Bake for 5 minutes. Serve topped with yoghurt and coriander sprigs.