Fixing dinner with a teething, growth-spurting, crawling-all-over-and-getting-into-everything, pulling-on-your-pant-leg 9 month old can be a challenge (every parent everywhere, “wait until she’s walking!”). Each morning I imagine the delicious meal I’ll shop for, prep and cook during the day but ultimately I end up eating a bowl of Lipton’s chicken noodle soup…. sometimes I might even add some chopped green onion and carrots if I’m feeling real creative.
I’m trying to get my meal planning skills up to snuff by starting to pull together some recipes I know are filling, simple, healthy and that keep well for a few days and a few meals in the fridge. These mushrooms and chickpeas are great to make in advance and serve for lunch with the lemon yogurt and some greens (they are best warmed up in a little coconut oil in a pan), or for a more substantial meal you can stuff them into a baked sweet potato topped with feta or goat cheese. Or you can do as I do, and eat them cold out of the fridge with your hands while trying to scoop Rue away from the oven for the 300th time. Whatever works, you know?
Crispy Sumac Mushrooms and Chickpeas with Lemon Yogurt
16oz mixed mushrooms (button, oyster, shiitake)
2 tbsp coconut oil
1 tsp sea salt
1 can rinsed chickpeas
1 large leek (white and light green tender parts only)
2 cloves garlic
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp sumac
1/ tsp pepper
2 cups plain Greek yogurt
1/2 tsp salt
Zest from 1/2 lemon
Clean mushrooms* and tear into bite-sized pieces. Add coconut oil and mushrooms to a large skillet/dutch oven over med-high heat. Let oil melt and stir to coat the mushrooms. Let them cook, untouched, until their liquid has been released and they’ve started to shrink and brown, 5-8 minutes. Stir and leave again for 5 minutes. Repeat until mushrooms are crisp and golden brown – it should take around 20 minutes if you want to get them nice and brown. Turn heat to medium-low and add salt, chickpeas and leeks. Let cook for a few minutes until leeks have softened. Add in the garlic, ginger, cumin, sumac and pepper and cook for another 2 minutes until everything is fragrant. Add the lemon juice, taste for seasoning and add more salt or pepper if needed. Give everything a good stir.
In a small bowl, mix together the yogurt, salt and lemon zest. Spoon into shallow bowls, top with the crispy mushrooms and chickpeas and garnish with green onion, arugula (if using) and a few turns of olive oil.
*Never soak your mushrooms. Ever. To clean them, wet a paper towel or a clean dish towel and wipe them gently.