Garlicky mushroom penne - Good Food Middle East

Ingredients

• 210g can chickpeas, no need to drain
• 1 tbsp lemon juice
• 1 large garlic clove
• 1 tsp vegetable bouillon
• 2 tsp tahini
• ¼ tsp ground coriander
• 115g wholemeal penne
• 2 tsp rapeseed oil
• 2 red onions, halved and sliced
• 200g closed cup mushrooms, roughly chopped
• generous handful chopped parsley
• ½ lemon, juiced