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Harissa Mushroom Flatbread

  • Simple
  • 0:25 m
  • 18 ingredients

Flatbreads are a go-to for quick, tasty meals, and our Harissa Mushroom Flatbread is no exception. Perfect for sharing these juicy portobello mushrooms are seasoned with cumin, coriander, and smoky paprika, then kicked up with rose harissa and sweetened with maple syrup. Wrap them up or grab a knife and fork and dig in.

Serves: 4

Ingredients

For the Herby Chickpeas

  • 1 400g tin of chickpeas
  • 15g mint
  • 15g parsley
  • 1 lemon
  • ½ tsp sumac
  • 2 tbsp extra virgin olive oil

For the Mushrooms

  • 8 portobello mushrooms
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tbsp rose harissa paste
  • 1 tbsp maple syrup
  • 1 tbsp Henderson's Relish
  • 1 tbsp liquid smoke
  • salt and pepper to taste

For the Flatbreads

  • 4 flatbreads
  • 250g hummus
  • extra virgin olive oil

Before you start

Frying pan | Mixing bowl | Potato masher | Microplane

Step 1

Prepare the Herby Chickpeas

  • Pick the mint and parsley leaves and finely chop (set a few full small leaves aside for garnish
  • Zest and halve the lemon
  • Drain and rinse the chickpeas
  • Add the chickpeas, lemon zest, sumac to the mixing bowl, drizzle over a good glug of olive oil, a little salt and pepper and toss to combine
  • Sprinkle the mint and parsley over the chickpeas and toss to combine
  • Set the bowl aside

Ingredients

  • 1 400g tin of chickpeas
  • 15g mint
  • 15g parsley
  • 1 lemon
  • ½ tsp sumac
  • 2 tbsp extra virgin olive oil

Step 2

Prepare the mushroom ingredients

  • Pull the stems out of the mushrooms and slice
  • Slice the caps of the mushrooms into 1cm thick slices
  • Peel and grate the garlic cloves

Ingredients

  • 8 portobello mushrooms
  • 2 cloves of garlic

Step 3

Fry your mushrooms

  • Warm the olive oil in the frying pan over medium high heat, add the mushrooms, a little salt and pepper and fry for 4-5 minutes, stirring occasionally
  • Reduce the heat to medium, add the garlic, cumin, coriander, smoked paprika and stir for 2 minutes
  • Use the potato masher to squeeze any excess moisture out of the mushrooms and stir for another minute to cook the liquid off
  • Add the harissa, maple syrup, Henderson’s Relish, liquid smoke and stir for a further 2 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tbsp rose harissa paste
  • 1 tbsp maple syrup
  • 1 tbsp Henderson's Relish
  • 1 tbsp liquid smoke
  • salt and pepper to taste

Step 4

Finish and serve

  • Warm the flatbreads according to package instructions
  • Place one flatbread on a serving plate
  • Spoon on 2 tablespoons of hummus into the middle of the flat bread and use the back of the spoon to smooth the flatbread across the top
  • Spoon ¼ of the herby chickpeas into the middle of the flat bread
  • Transfer ¼ of the meaty mushrooms on top of the chickpeas
  • Squeeze over a little lemon juice
  • Garnish with some of the reserved parsley and mint
  • Repeat with the remaining ingredients to make 3 more dishes and serve immediately

Ingredients

  • 4 flatbreads
  • 250g hummus
  • extra virgin olive oil