Mushrooms and chickpeas are cooked together in Moroccan spices and tomatoes in this recipe. Perfect served over fluffy couscous.
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin chickpeas, drained, rinsed
- 300g chestnut mushrooms
- 1 red onion
- 1 tbsp. runny honey
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- Salt and black pepper
Thinly slice the onion. Quarter the mushrooms. Heat a little oil in a large frying pan.
Add the onion and fry for 8-10 minutes over a low-medium heat until caramelised and golden. Add the mushrooms and fry for 3-4 minutes or until browning.
Add the cumin and cinnamon and fry for 30-60 seconds or until fragrant. Add the tomatoes, chickpeas, honey and a pinch of salt and pepper. Stir, cover and simmer for 10 minutes or until the chickpeas are tender. Serve hot.