Recipe
Step 1
Heat the oil in a large frying pan. Add the onion and sauté over a medium heat for 4 minutes.
Step 2
Add the mushrooms and sauté for a further 5 minutes until the mushrooms are browned.
Step 3
Stir in the chickpeas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8 minutes. Remove the lid and season to taste.
Step 4
Mix the lemon zest and parsley together. Serve the mushrooms with couscous, and sprinkle the lemon and parsley mix over the top.
Ingredients
For 4 servings
30 ml/2 tbsp
vegetable oil
1
red onion, sliced
450 g/1 lb
mixed open- and closed-cup mushrooms
1 (400-g)
can chickpeas, drained
1 (400-g)
can chopped tomatoes
45 ml/3 tbsp
harissa paste
Grated zest and juice of 1 lemon
3 tbsp
chopped flat parsley
Couscous to serve
(100 g per person)
Other recipes
Lentil Pasta with Mushrooms
For 2 servings
10 minutes
Sweet potato toast with mushrooms
For 2 servings
30 minutes
Mushroom and ricotta Ravioli
For 4 persons
90 minutes