Ingredients

The following ingredients have 2 Servings
  • 30 ml / 2 tbsp olive oil
  • 300 g / 10½ oz mushrooms (I used a mixture of chestnut and shiitake), quartered
  • 1 large banana shallot or small onion, finely diced
  • 2-3 garlic cloves, finely diced
  • a few fresh thyme springs
  • 6 lacinato kale leaves, de-stemmed
  • 1 tbsp white miso paste
  • approx. 250 g / 1½ cups cooked chickpeas + 120 ml / ½ cup aquafaba
  • salt and pepper
  • lemon zest and juice
  • a dash of smoked paprika
  • pinch of chilli flakes (I used Turkish chilli, pul biber)
  • cooked rice, pearl barley or crusty bread, to serve

Instruction

  • Heat up 2-3 tsp of oil in a large (I used stainless steel) frying pan.
  • Add chopped mushrooms to the pan. Fry them for a few minutes until browned, stirring frequently.
  • Add shallots, garlic and thyme leaves, the pan may need a touch more oil at this point, and sauté them until shallots become translucent and garlic soft and fragrant. Be sure to stir often.
  • Next add chopped kale, sauté for a few minutes.
  • Finally add miso dissolved in a bit of water so that it doesn't clump in one place, chickpeas and their liquid.
  • Allow everything to bubble for a few seconds, season with salt (if needed, miso delivers quite a lot of salt), pepper, lemon juice, zest, smoked paprika and chilli if using.
  • Serve with rice or other grain (pearl barely works really well) or good quality bread like sourdough, toasted if liked. I topped mine with a dollop of almond ricotta.