Peanut Butter Chickpeas, Fennel, Mushrooms and Bread

single portion
vegan

195g tinned Chickpeas
40g crunchy Peanut Butter
pepper(gr)
30ml Sunflower Oil
350g Fennel, sliced medium, stems across, bulb longways, fronds set aside
fennel seed
300g Chestnut Mushrooms, sliced medium, stems below cap across
dry mushrooms, soaked for 30min, then squeezed keeping liquor
star anise
30ml Mirabelle Plum jam eg St Dalfour
60g Onion, sliced quite thin
frozen Nutty Bread, thawed (see recipe 11 December)

PEANUT BUTTER CHICKPEAS (20min)
Preheated oven to 190°C
Stirred together the Chickpeas with the Peanut Butter mashing the Chickpeas a little to help adherence
Made small circle of this, pressing together well, in 20cm tin lined with parchment paper
Baked 20min

FENNEL (20min)
In small frypan, fried the Fennel 20min in 15ml Sunflower Oil
10min before the end added the fennel seed and fronds

MUSHROOMS ONION (20min)
In medium large frypan fried the Mushrooms and Onion, on high heat, distributing the 15ml Sunflower Oil between them but keeping separate initially
10min before the end added the dry Mushrooms reserving the liquor and once this starts to colour adding the star anise
2min before the end added 30ml Plum jam stirred into the Mushrooms and Onion mixed together and then added about 30ml of the Mushroom liquor but not the sandy residue.

NUTTY BREAD (10min)
Wrapped the thawed Bread in foil and placed in oven with Chickpeas for the last 10min of cooking.

with 4 rolls of Bread
complete protein 25.2g
saturated fats 10.5g
1.2g uncompleted legume protein

with 1 roll of Bread
complete protein 6.3g
saturated fats 7.7g
20.1g uncompleted legume protein