Ingredients

• 2 tbsp Gold Valley Olive Oil
• 1 can Gold Valley Chickpeas, drained and rinsed
• 200g Diced Tomatoes
• 200g Gold Valley Mushrooms, sliced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp chili flakes (optional)
• 1 cup vegetable broth
• Salt & pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. Heat Gold Valley Olive Oil in a pan over medium heat.
2. Add chopped onions and sauté until soft and golden.
3. Stir in garlic, cumin, paprika, and oregano, and cook for 1 minute until fragrant.
4. Add Gold Valley Mushrooms and sauté for 3–4 minutes until tender.
5. Pour in Gold Valley Diced Tomatoes and stir well.
6. Add Gold Valley Chickpeas and vegetable broth, then bring to a gentle simmer.
7. Season with salt, pepper, and chili flakes (if using).
8. Let it simmer for 10–15 minutes, stirring occasionally.
9. Garnish with fresh parsley and serve hot with lemon wedges and crusty bread.

 

Feature Products

Chick Peas

Packing: 24x400g
Origin: UAE

Mushroom Slice

Packing: 24x400g
Origin: China

Olive Oil

Packing: 12x1ltr
Origin: Spain