THIS IS REALLY JUST A "PADDED OUT" VERSION OF MY SPANISH STYLE MUSHROOMS RECIPE MAKING IT A MORE SUBSTANTIAL AND FILLING OPTION - JUST AS EASY THOUGH.
2 TBSPS FINO OLIVE OIL, 200G MUSHROOMS CHOPPED, 2 GARLIC CLOVES CHOPPED, 400G COOKED CHICKPEAS, DASH OF LEMON JUICE, A GOOD GLUG OF FINO DARK BALSAMIC (OR YOU COULD USE FINO ARROPE), 1/2 TSP SMOKED PAPRIKA, 1⁄4 TSP CHILLI FLAKES, HANDFUL OF SPINACH, SALT AND PEPPER TO SEASON
IN A PAN GENTLY HEAT THE OLIVE OIL AND SAUTÈ THE GARLIC. THEN ADD THE MUSHROOMS COOKING FOR A COUPLE OF MINUTES BEFORE ADDING THE CHICKPEAS, PAPRIKA, CHILLI FLAKES, LEMON JUICE AND DARK BALSAMIC, AND GIVING IT ALL A GOOD STIR. FINALLY ADD IN THE SPINACH AND STIR THROUGH UNTIL IT WILTS. SEASON AND SERVE IMMEDIATELY WITH A CHUNK OF WARM BREAD - YUM YUM!