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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick vegetarian/vegan weeknight dinner. Ingredients:
2 (340 g) cans chickpeas |
1 portabella mushroom cap |
2 medium onions, chopped |
3 garlic cloves, minced |
2 slices whole grain bread |
1/2 teaspoon garlic powder |
1 tablespoon olive oil |
2 tablespoons tahini paste |
Directions:
1. 1. saute in olive oil onions, garlic and mushroom on medium-high heat.
2. 2. while sauteing, chop chickpeas in foodprocessor.
3. 3. when onions, mushrooms and garlic are soft, add chickpeas to them.
4. 4. mix in tehina.
5. 5 pour into baking dish.
6. 6. take bread and grind in food processor, add in a few drops of olive oil and some garlic powder.
7. 7. pour bread crumbs over top of chickpeas.
8. 8. bake at 180 C for 25 minutes.
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