Chickpeas with Stuffed Mushrooms
|For the mushrooms:|
|20||large button mushrooms|
|a small handful of chopped fresh parsley|
|For the chickpeas:|
|180g||dried chickpeas, soaked in water overnight|
|2 tsp||sunflower oil or light olive oil|
|1||medium onion, finely chopped|
|3||cloves of garlic, finely chopped|
|3||green chillies, finely chopped|
|1 tsp||roasted cumin seeds (see method below)|
|½ x 400g||tin chopped tomatoes|
|¼ tsp||ground turmeric|
|½ tsp||red chilli powder|
|½ tsp||garam masala|
|¼ tsp||cracked black pepper|
You will need a mini food processor.
To roast the cumin seeds, place them in a small pan and put them over a gentle heat for about 1 - 1½ minutes. They will take on a slightly darker colour. You've got to be very careful here, as if they're roasted too long they will burn and this will produce a bitter taste. When they are ready, take the pan off the heat and allow the cumin to cool.
Take the stems out of the mushrooms. Put the stems into a mini food processor and blend a few times, then transfer to a bowl and add the breadcrumbs, butter, parsley and salt. Mix together then place a small spoonful of the mixture into each mushroom cap where you removed the stem.
Wash the chickpeas and place in a pan. Cover with water and bring to the boil, then reduce the heat and simmer for 30 minutes to an hour, or until the chickpeas are nice and soft. Drain and set aside.
Preheat the oven to 180°C/gas mark 6.
Heat the oil in an ovenproof pan or casserole dish. Once hot, add the onion and cook gently for 10 minutes stirring every now and then. Add the garlic, green chillies and cumin seeds. Cook for 3 minutes, then add the tomatoes, salt, turmeric and chilli powder and let everything simmer away for 5 more minutes.
Add the drained chickpeas and cook for 10 minutes, adding a splash of hot water if required to stop everything drying out. Sprinkle over the garam masala and black pepper and place the stuffed mushrooms on top of the chickpeas. Put the dish into the oven for a final 15 minutes.