Vegan Chickpea and Mushroom Medley Recipe

Vegan Chickpea and Mushroom Medley Recipe by Natures Trinity

Ingredients:

• One can of 400 gram Chickpeas
• Half of 400 gram can of whole tomatoes
• A teaspoon of organic apple cider vinegar
• Half a punnet of button mushrooms
• A quarter packet of frozen peas
• Four cloves of garlic
• One brown onion
• Two tablespoons of extra virgin olive oil
• Pour enough water to cover the base of the frypan
• One and a half of vegetable stock cubes

Vegan Chickpea and Mushroom Medley Method:

Empty the can of chickpeas into the colander and run the water over it until the water becomes clear, set aside.

In the frypan add the following;

• Two tablespoons of extra virgin olive oil
• Pour water into the oil to cover the base only
• Remove the skin from the brown onion and garlic finely dice the onion and roughly cut the garlic into slices, add this to the frypan and cook until softened
• Add half of the whole tomatoes to the pan and roughly cut the tomatoes
• Slice the vegetable stock cubes and sprinkle around the frypan for even coverage
• Add a teaspoon of apple cider vinegar by pouring around this mixture
• Finally add the cleansed chickpeas and half a punnet of sliced button mushrooms and thoroughly mix

Leave the chickpeas and mushrooms to cook a further five to ten minutes. Add a little more cold water for this combination to remain moist and do not forget to combine it.

In the meantime toast bread of your choosing to use with the above recipe. Place two slices of toast on a plate and top it up with the chickpea and mushroom medley.

Enjoy!

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