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Warm Chickpea Salad With Spiced Mushrooms

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Rinse and drain the canned chickpeas
  • Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.
  • Reduce the heat, then add the garlic, chilli and chickpeas.
  • Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.
  • 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.
  • 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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@PinkCherryBlossom
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@PinkCherryBlossom
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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."
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  1. PinkCherryBlossom
    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.
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