Indulge in this Creamy Chickpea and Mushroom on Toast recipe. This perfect breakfast option combines earthy mushrooms and hearty chickpeas in a luscious, creamy sauce, served on perfectly toasted bread. This can easily be made vegan by substituting the cream with coconut milk.
What makes chickpeas a great breakfast option
Get your taste buds revved up for a scrumptious Sunday treat – the creamy chickpea and mushroom on toast recipe that’s pure breakfast bliss! No more fussing around, just a handful of ingredients crafting a tantalizing morning meal that’s a delightful twist on the classic eggs on toast.
Get ready to savor the dreamy texture – tender chickpeas, chunky mushrooms, and a peppery cream dance in perfect harmony. It’s a flavor explosion that’ll have you whipping it up every single weekend!
And the finale? Fresh rocket and dill, add a zesty punch of freshness to this culinary masterpiece. Pile on a luscious poached or fried egg and crown it all on a scrumptious slice of freshly toasted sourdough bread for added protein. This will transform your Sunday mornings into mouthwatering feasts of creamy goodness. Go ahead, dive in, and savor the explosion of flavors – this delightful combo is an absolute must-try!
Creamy Chickpea and Mushroom on Toast
Ingredients
- 1 medium onion thinly sliced
- 3 cloves garlic finely chopped
- 2 tbsp tablespoons olive oil rinsed and drained
- 400 g chickpeas drained and rinsed
- 300 g brown mushrooms sliced
- 200 ml cream or coconut cream (vegan option)
- 4 sprigs dill removed from the stalk
- Handful of rocket
- Salt and pepper
Instructions
- In a pan on medium heat, add the olive oil and saute the onions and garlic until tender, about 5 minutes.
- Add the sliced mushrooms and cook until soft, about 10-12 minutes. I prefer to keep the lid closed and stir occasionally to prevent it from sticking to the pot. If it starts to stick add a splash of water or another tablespoon of olive oil.
- Add the drained chickpeas and cream with salt and a generous amount of cracked black pepper and cook for a further 5 minutes.
- Serve warm and straight out of the pan on warm toast and top with rocket and a few sprigs of dill.
Ingredients
This is a great vegan alternative to the classic easy breakfast shakshuka recipe.
