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Girolles with Spiced Chickpeas and Preserved Lemon
Girolles with Spiced Chickpeas and Preserved Lemon
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Feeds 3 - 4 people 
Prep time 10m
Cook time 20m
Description
This dish of soft, spiced chickpeas is a lovely way to bring out the earthy flavour of the mushrooms. Adding preserved lemons brings a subtle perfume to the dish and makes it feel a little North African or Middle Eastern. This would be lovely served with some natural yoghurt.
- 250g girolles, sliced in half if large
- 450g cooked chickpeas (drained weight)
- 1 large clove garlic, crushed or finely grated
- 1 onion, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 tea turmeric
- 1 teaspoon garam masala
- Generous splash white wine
- 1 tablespoon preserved lemon rind, very finely chopped
- Small handful parsley leaves (or micro parsley)
- Butter for cooking
- Heat a generous chunk of butter in a frying pan and add the onion. Cook gently, until softened, around 10-15 minutes.
- Add the spices except for the garam masala and continue to cook for a minute or so, stirring.
- Add the girolles and garlic (and another small piece of butter, if needed) and cook for a further minute or so.
- Add the white wine and allow to bubble down for a few minutes before adding the chickpeas and garam masala. Season with salt and pepper.
- Allow the chickpeas to warm through before serving scattered with the parsley.
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