Mushroom And Chickpea Soup Food

MUSHROOM & CHICKPEA BURGERS

Mushroom & chickpea burgers image

High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food

Provided by Good Food team

Time 30m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
250g chestnut mushroom , finely chopped
2 garlic cloves , crushed
1 bunch spring onions , sliced
1 tbsp medium curry powder
zest and juice ½ lemon
400g can chickpea , rinsed and drained
85g fresh wholemeal breadcrumb
6 tbsp 0% Greek yogurt
pinch ground cumin
2 mixed-grain muffins or rolls, toasted and halved
2 plum tomatoes , sliced
handful rocket leaves

Steps:

Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

Nutrition Facts : Calories 271 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.13 milligram of sodium

MUSHROOM AND CHICKPEA SOUP

MUSHROOM AND CHICKPEA SOUP image

Categories Mushroom Vegetarian

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 medium yellow onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
8 oz. cremini mushrooms, quartered
4 oz. shitake mushrooms, stemmed and quartered
1/4 cup white wine
1 15 oz can chick peas, rinsed and drained
4 cups vegetable broth
1/2 cup small pasta (such as orzo)
2 medium tomatoes, seeded and diced
1/4 cup fresh basil, chopped
Freshly grated parmesan

Steps:

1. Saute the onion over medium high heat until almost softened (about 5 minutes), then add the garlic and saute for 2 minutes more. 2. Add the mushrooms and saute until they release their liquid. Then increase the heat slightly and cook until the liquid has evaporated, stirring frequently. 3. Add the wine and stir until evaporated. 4. Add the chick peas and give a good stir, then add the broth. 5. Increase the heat so that the liquid boils, then add the pasta, reduce the heat slightly so that it boils gently and cook until the pasta is al dente (time depends on size of pasta). 6. Just before serving, add the tomatoes and basil, simmer for about 5 minutes and serve topped with freshly grated parmesan.

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