Roasted mushrooms with feta & chickpeas
Roasted mushrooms with feta & chickpeas
521kcal Per person
23g Protein
23g Carbs
37g Fat
14g Fiber
Ingredients
- 4 ounces chickpeas (112 g)
- 1 clove garlic (5 g)
- 5 ounces mushrooms (140 g)
- 1 ½ tablespoon olive oil (23 ml)
- 2 ounces feta cheese, crumbled (56 g)
- ½ onion
- 2 tomatoes
- 1 teaspoon oregano, dried (2 g)
- 8 olives
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Rinse the chickpeas and let them drain in a colander. Press the garlic.
- Cut the large mushrooms in half and spread them on a roasting tray. Drizzle with half of the oil, add the garlic and season with salt and pepper. Toss to coat evenly.
- Crumble the feta in between the mushrooms. Place the tray in the oven and roast the mushrooms for 15 minutes until tender.
- Slice the onion into thin wedges and dice the tomatoes.
- Heat the remaining oil in a saucepan and sauté the oregano, onion and tomatoes for 2 minutes until soft. Add the chickpeas and olives and cook for an additional 2 minutes. Season with salt and pepper.
- Serve the chickpeas with the roasted mushrooms and feta.
Requisites:
- Roasting tray
Tip van FitChef
1. Replace the mushrooms with chestnut mushrooms or a mix of mushrooms.
2. You can also roast the chickpeas to make them nice and crispy.
