Mushroom And Chickpea Soup Food

MUSHROOM & CHICKPEA BURGERS

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.

MUSHROOM AND CHICKPEA SOUP

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.