Ingredients
- 750 grams mushrooms (8 large flat mushrooms)
- 1 tablespoon oil (vegetable or olive oil)
- 1 tablespoon oil (vegetable or olive oil, extra)
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground coriander
- 500 grams cauliflower, cut into small florets
- 1 can (425 gram) garbanzo beans (chickpeas, rinsed)
- 1 tablespoon harissa paste
- 1 can (400 grams) cherry tomatoes
- 100 grams baby spinach leaves
- 1/2 cup low-fat yogurt (natural Greek-style, to serve)
- 2 tablespoons coriander leaves, to serve
How to Make
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Step 1: Preheat oven to 280C/160C fan forced.
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Step 2: Grease a large ovenproof dish.
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Step 3: Remove stalks from mushrooms, finely chop and reserve.
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Step 4: Arrange mushrooms cup side up in prepared dish and drizzle with oil and bake for 20 minutes or until tender.
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Step 5: 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.
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Step 6: 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.
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Step 7: 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.
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Step 8: Spoon chickpea mixture into mushroom cups and serve topped with yoghurt and coriander leaves.
We hope you enjoy this recipe!
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