Ingredients
- 400 g tinned chickpeas
- 2 garlic cloves
- 250 g brown onions
- 40 g olive oil
- 500 g fresh king oyster mushrooms
- 1 tsp paprika
- 100 g passata
- 300 g water
- 1 heaped tsp allergen-friendly vegetable stock paste
- ½ tsp ground cumin
- 1 - 2 tsp fine sea salt
- 2 pinches ground black pepper
- 1 sprig fresh mint
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