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Ingredients
Method
Nutrition
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Step 1
Slice the mushrooms and drain the chickpeas. Pat the chickpeas dry slightly for better texture.
For
2
M
I
250
g
Mixed mushrooms, see notes
1
tin
Chickpeas, drained
3
Garlic cloves
Per Serving
Calories
352kcal
Fat
12g
Carbs
36g
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Diane J
6 months ago
Love this. I’ve made it for work and added some roasted red peppers that I needed to use up.
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Sophie G
6 months 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!
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Kimberly
6 months ago
thank you for letting me know, will update now! glad you enjoyed it :) xx
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Sheets P
6 months ago
I love veggie meals half of the week and this one was a great choice! Absolutely delicious with pasta x
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Y
Yasmin B
7 months ago
Can this be batch cooked ms kept in the fridge it looks delicious xx
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Kimberly
7 months 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
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Yasmin B
7 months ago
Thanks so much! Adding this to my next shop for work lunches xx
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