May 17, 2017
Side Dishes, Snacks, Beans,
Chickpeas/Garbanzo, Vegetables, Cauliflower, Spinach, Moroccan, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy more
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"From Recipe+ Feb. 17."
Preheat oven to 280C/160C fan forced.
Grease a large ovenproof dish.
Remove stalks from mushrooms, finely chop and reserve.
Arrange mushrooms cup side up in prepared dish and drizzle with oil and bake for 20 minutes or until tender.
Meanwhile, heat the extra oil in a large frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until soft.
Stir in reserved chopped stalks and ground coriander and cook and stir for 30 seconds or until fragrant and then add cauliflower, chickpeas and harissa and cook and stir for 4 minutes or until cauliflower is almost tender.
Drain cooking liquid from mushrooms into cauliflower mixture and add tomatoes and bring to the boil and then reduce heat and simmer for 5 minutes or until mixture thickens slightly and remove from heat and stir in spinach.
Spoon chickpea mixture into mushroom cups and serve topped with yoghurt and coriander leaves.
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