Your cart is empty
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the mushrooms and drain the chickpeas. Pat the chickpeas dry slightly for better texture.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
250
g
Mixed mushrooms, see notes
1
tin
Chickpeas, drained
3
Garlic cloves
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
352kcal
Fat
12g
Carbs
36g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Diane J
5 days ago
Love this. I’ve made it for work and added some roasted red peppers that I needed to use up.
Like
Reply
Cancel
S
Sophie G
18 days ago
Hey! This was great, love a veggie option. The veg stock is missing from the method & paprika from the ingredients, didn’t matter think I whacked it in at the right time, tasted great!
Like
Reply
Cancel
Kimberly
18 days ago
thank you for letting me know, will update now! glad you enjoyed it :) xx
Like
Reply
Cancel
S
Sheets P
19 days ago
I love veggie meals half of the week and this one was a great choice! Absolutely delicious with pasta x
Like
Reply
Cancel
Y
Yasmin B
22 days ago
Can this be batch cooked ms kept in the fridge it looks delicious xx
Like
Reply
Cancel
Kimberly
22 days ago
Yes definitely! It stores for around 3-4 days in an airtight container! I’d personally add a slash of water when reheating to help loosen the sauce. X
Like
Reply
Cancel
Y
Yasmin B
22 days ago
Thanks so much! Adding this to my next shop for work lunches xx
Like
Reply
Cancel
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the mushrooms and drain the chickpeas. Pat the chickpeas dry slightly for better texture.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
250
g
Mixed mushrooms, see notes
1
tin
Chickpeas, drained
3
Garlic cloves
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
352kcal
Fat
12g
Carbs
36g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Diane J
5 days ago
Love this. I’ve made it for work and added some roasted red peppers that I needed to use up.
Like
Reply
Cancel
S
Sophie G
18 days ago
Hey! This was great, love a veggie option. The veg stock is missing from the method & paprika from the ingredients, didn’t matter think I whacked it in at the right time, tasted great!
Like
Reply
Cancel
Kimberly
18 days ago
thank you for letting me know, will update now! glad you enjoyed it :) xx
Like
Reply
Cancel
S
Sheets P
19 days ago
I love veggie meals half of the week and this one was a great choice! Absolutely delicious with pasta x
Like
Reply
Cancel
Y
Yasmin B
22 days ago
Can this be batch cooked ms kept in the fridge it looks delicious xx
Like
Reply
Cancel
Kimberly
22 days ago
Yes definitely! It stores for around 3-4 days in an airtight container! I’d personally add a slash of water when reheating to help loosen the sauce. X
Like
Reply
Cancel
Y
Yasmin B
22 days ago
Thanks so much! Adding this to my next shop for work lunches xx
Like
Reply
Cancel
