Speedy Harissa Mushroom Hummus Bowl

Drain the chickpeas and reserve ¼ of them for later. Add the rest to a blender along with just under ½ of the chickpea water. Add ½ the garlic, tahini, juice of ½ the lemon, a good pinch of salt and a drizzle of olive oil and blend until smooth. Taste and add more lemon juice or salt if needed or more water if it’s too thick.

Cut the mushrooms into quarters (eighths if they’re very large) and melt the butter in a pan. Add the mushrooms to the pan with a good pinch of salt and cook on medium-high heat for 5 mins. Then add the cherry tomatoes and the remaining chickpeas and cook for another 5-8 mins until the tomatoes have started to break down and release their juices. Add a splash of water if it starts to dry out – it should be quite saucy. Slice the sun-dried tomatoes and add these too, along with a tbsp or two of the oil from the jar. Add the harissa, season well and remove from the heat.

To make the garlic spinach, mince the remaining garlic and add it, along with the spinach, to a frying pan with a little olive oil and a pinch of salt and pepper. Cook on low heat until the spinach has wilted, about 3 mins, stirring often to make sure the garlic doesn’t burn. Turn off the heat and add a splash of vinegar and stir again.

To serve, spoon 3-4 tbsp of hummus into the base of a bowl, ladle in the saucy harissa mushrooms and top with the garlic spinach. Finish with a drizzle of tahini and olive oil and a squeeze of lemon juice. Scoop it up with a warm pitta.