1 can chickpeas
8 oz sliced mushrooms
1 TBSP oil (coconut, olive, or vegetable)
2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
2 bell pepper (any color: green, red, orange, or yellow)
1 red onion
1 bunch parsley
3 TBSP tahini
Wash and dice the red onion and set aside. Wash and dice the peppers and wash the mushrooms. Set these aside. Add the oil to a pan, and heat to medium. Add the onion and cook for 3 minutes. Then add the peppers and mushrooms. Cook for 10 minutes.
While the vegetables are cooking, rinse the chickpeas in a colander. Juice one of the lemons into a small bowl and set this aside. After the peppers and mushrooms are cooked, add the chickpeas, lemon juice from 1 lemon, and the 2 tablespoons BUTTERY AUTUMN MIX, and stir to mix. Cook 3 additional minutes and shut off the heat.
To make the topping: wash the parsley and trim off the ends if they look dirty. Add the parsley, tahini, and juice from the remaining lemon into a blender. Blend until smooth. You can add some water to thin the sauce if desired.
Serve hot. The leftovers are good as a cold salad topped with croutons