6 portobello mushrooms

3 carrots

2 cups of cooked chickpeas (or 1 can of chickpeas)

2 cloves of garlic

1/2 tsp of cumin

1/2 tsp of turmeric

1/2 chili

2 tbsp of olive oil

1/2 tsp of salt

pumpkin seeds to top


1Clean and cut the stem of the mushrooms

2Cook your chickpeas ( soaked for 8 hours) in water for 30 min or rinse the can of chickpeas

3Peel and wash the carrots

4Blend in a food processor the carrots and chickpeas

5Add in the spices and olive oil

6Fill the mushrooms and top with pumpkin seeds for extra iron and protein.


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