Creamy Chickpea and Mushroom on Toast
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.
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.