Chickpea Mushroom Flan Recipes

MUSHROOM AND CHICKPEA TAGINE

Steps:

• Toast cumin seeds, coriander seeds, and sesame seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Transfer dukka mixture to a spice grinder; grind into a smooth powder.
• Heat oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1 teaspoon dukka and mushrooms; cover and cook for 3 minutes. Uncover and cook, stirring frequently, until mushrooms release most of their moisture, about 5 minutes.
• Stir chopped tomatoes, chickpeas, vegetable stock, apricots, parsley, honey, tomato puree, lemon juice, cinnamon stick, bay leaves, sugar, salt, and pepper into the pot. Cover and simmer until flavors combine, about 15 minutes. Add 1 teaspoon dukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.
• Discard cinnamon stick and bay leaves.
• Mix 1 tablespoon dukka into the yogurt; serve alongside tagine.

CHICKPEA & MUSHROOM FLAN

Steps:

• Make pastry by sifting flour and rubbing in the first measure of butter.
• Add the water and knead until smooth. Roll out and line an 8" flan dish. Prick base and bake at 200 degrees C for 15 minutes.
• Make filling by melting the second measure of butter and the oil and frying the onion and garlic for about 10 minutes until soft but not browned. Add the mushrooms and cook for a further 3 - 4 minutes. Stir in the chick peas, parsley, salt and pepper.
• Put into hot flan case.
• Beat together the egg and milk and pour into flan case.
• Scatter cheese over the top and bake 40 - 50 minutes until set and golden brown.

MUSHROOM CHICKPEA HAZELNUT TART

Steps:

• Preheat oven to 425 degrees Fahrenheit. Partially cook pie crust in 9-inch pie dish for 10 minutes, until lightly golden brown around edges.
• Heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, sage and rosemary. Cook, stirring often, until the mushrooms have cooked down considerably and begin to brown. Transfer to a bowl and season with salt and pepper. Fold in the nutritional yeast and parsley.
• Toast the hazelnuts in a dry skillet over medium heat for 2 minutes, stirring frequently. Transfer directly into a food processor and pulse until coarsely chopped. Transfer to bowl with mushroom mixture. Add the chickpeas to the food processor and pulse until coarsely chopped and add to the mushroom mixture. Add the orange juice, orange zest, vegetable broth, dates, kale and corn meal to the bowl and fold everything together until thoroughly combined.
• Transfer mixture to the prepared pie crust and smooth into an even layer. Sprinkle the red pepper over the tart and drizzle with olive oil. Bake for 25 minutes, until vegetables are slightly soft. Allow to cool slightly before serving.

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.

CHICKPEA-MUSHROOM BURGERS

Steps:

• Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
• Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
• Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
• Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
• Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
• Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.