Sautéed truffle chickpeas
Ingredients
- 1 cup of chickpeas
- 2 hands of chanterelles (or wild mushrooms)
- 1-3 tablespoon good quality butter
- 1 tablespoon olive oil
- 1 small red onion, very thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon parsley, chopped
- black truffle, as much as you like!
Story
Allergens
For 2 persons:
Soak the chickpeas overnight and cook them the next day according to package.
Clean the fresh chanterelle mushrooms (or other wild mushrooms) with some kitchen paper. Roughly, very roughly chop the mushrooms. Heat the butter and olive oil in a large pan. When the butter is foaming, and everything is running nicely, toss in the mushrooms. Stir to evenly coat in the butter/oil, then leave them over a high heat. Don’t touch the mushrooms for a couple of minutes. Let them release their liquid and let that liquid evaporate. They will now start to brown. Toss them every minute or so as to make sure they evenly brown. Add more butter if the pan is looking dry. Toss in the cooked and drained chickpeas and toss to coat in the butter. Add more butter if required. When the chickpeas are starting to get some lovely brown color to them, pull the pan from the heat. Add sliced red onion, squeeze in the fresh lemon juice, and season liberally with salt and pepper. Toss to combine. Add a bit of finely shopped parsley. Right at the table grate some black truffle to taste over the dish and enjoy!!
