I had half a tin of chickpeas leftover and this is what I made for lunch.
Slice the mushrooms and a clove of garlic and a couple of spring onions. Heat some oil in a frying pan and add all the chopped vegetables. Fry for a few minutes and add the drained chickpeas.
Put some rocket (or any other green leafy salad you have) on a plate. When the mushrooms are cooked to your satisfaction pour the contents of the pan onto the rocket. Grate some Parmigiano-Reggiano or similar over the top and eat with a couple of slices of decent bread. I had some slices of a Donker loaf from Fellows Bakery in Ardingly.
It occurred to me after I’d finished eating that a fried or poached egg on top would have been good.