Time in total: 30 minutes Makes: filling to 4-6 pita breads
- 1 can of chickpeas
- 250 grams of mushrooms
- ½-1 cup water
- 1 onion
- 2-3 cloves garlic
- 3 tbsp cumin
- 2 tbsp coriander
- 1 tbsp oregano
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1 tsp cinnamon
Chop the onions and mushrooms roughly and sauté in a pan until the liquid from the mushrooms has evaporated.
Mash the chickpeas a little with a fork or pulse them briefly in a food processor so they still have some structure.
Add the mashed chickpeas and all spices to the onions and mushrooms on the pan.
Add a little water along the way so it does not burn. After 5-10 minutes add lemon juice and garlic.
Let it get a few extra minutes.
Serve with fresh vegetables, pita bread and some tahini dressing.