Mushroom porridge with chickpeas
Ingredients
1 onion
3 cloves of garlic
200 g buckwheat groats
a can of VERA chickpeas
2 cans of VERA tomatoes
handful/glass of dried mushrooms
VERA oil + butter for frying
pepper, salt, nutmeg, chilli to taste
parsley for sprinkling
Preparation
Cook the soaked mushrooms until soft (or use fresh). Fry the onion in the oil with a little butter and pepper, add the garlic and fry for a while. Add the drained chickpeas stir in, add the tomatoes. Season with salt, nutmeg and chilli (if you like). Add the cooked and chopped mushrooms, pour in a little of the mushroom water for more flavour. Add the buckwheat groats (we like to roast them extra in a pan beforehand). Cook until the buckwheat is tender. Sprinkle with parsley.
