I was too tired to cook properly last night, not helped by the fact that I had to make some home-made burgers (not veggie, in case you’re wondering) for my son. So I have to admit that this isn’t the best of my creations. It tastes perfectly nice, and it’s good if you’re in a hurry, but it’s not wildly interesting. Having said that, it’s a damn sight better than some of the vegetarian creations I’ve been served in pubs and restaurants.
Serves 2
1oz butter
4 shallots
2 cloves garlic
2 medium carrots
1 bunch fine asparagus
8oz chestnut or button mushrooms
1 can chickpeas
salt & pepper to taste.
1. Melt the butter in a large frying pan.
2. Finely slice the shallots, garlic and carrots, and add to the pan. Fry gently for 5 minutes.
3. Chop the asparagus into lengths of approximately 3cm, and add to the pan. Continue to cook for a further 5 minutes.
4. When the vegetables are nearly tender, add the mushrooms. Continue to fry until soft, stirring occasionally.
5. Add the chickpeas and seasoning, and heat through.
