Pepper Mushrooms with Chickpeas on Rye

Serves 4

Prep time: 15- 20 mins

Cook time: 5 minutes

Ingredients

1. 2 tsp black peppercorn, freshly crushed
2. 1 tsp turmeric powder
3. 1 tsp chilli powder
4. 1 ½ Tbsp ground coriander seeds
5. 2 tsp tamarind paste
6. ½ sprig fresh curry leaves
7. 1 Tbsp ginger, crushed
8. 1 Tbsp garlic, crushed
9. Salt to taste
10. 500g fresh button mushrooms
11. 2 cups chickpeas, tinned and drained
12. 2 tsp vegetable oil
13. Juice of ½ a lemon
14. 1 bunch fresh coriander leaves, chopped
15. 1 slice toasted rye bread per serve*
16. Side salad of lettuce greens, tomato and cucumber

*Trimsition and Bodytrimming phase only

Method

1. For the marinade, mix together ingredients 1 – 9.
2. Marinate the mushrooms in this mixture and put aside for about 10 minutes.
3. Heat oil in pan.
4. Toss the mushroom mixture and chickpeas in the hot oil until the marinade has cooked for 5 minutes.
5. Remove from heat and add freshly squeezed lemon juice.
6. Garnish with fresh coriander leaves and serve hot on toasted rye with a side dish of salad.