Ingredients
- 1 tbsp olive oil
- 3 Portobello Mushrooms, sliced
- 1 tin chickpeas, drained
- 2 tbsp harissa
- 2 flatbreads
- 4 tbsp hummus
- Chopped Parsley
- Pomegranate seeds
Method
- Add the olive oil to a pan along with the mushrooms, cherry tomatoes and harissa paste and cook for 5 minutes until soft
- Add the chickpeas and then continue to cook for a few minutes
- Once they are done, toast your flatbreads and then spread a layer of hummus on them.
- Top with the chickpea mixture along with pomegranate seeds and chopped parsley.
