2 tbs Olive Oil
1 Red Pepper
5 Spring Onions
8 Shiitake Mushrooms
1 tin/240g Chickpeas, drained
1 tin/240g Black Beans, drained
3 tbs Shelled Hemp Seeds (optional)
Handful of Chopped Fresh Coriander
3 tbs BBQ sauce
Zest & Juice a Lime
2 tsp Sea Salt
2 tsp Black Pepper
5 Tbs Buckwheat Flour
Pre heat your oven to 180 degrees C & line a baking tray with grease proof paper.
To your blender add the spring onions, red pepper & mushrooms then blitz the mixture until everything is finely chopped. Alternatively you can just finely chop everything using your knife.
Pre heat a large non stick frying pan over a low heat, add a little oil then pan is hot add the chopped red pepper mixture. Sauté everything for 2-3 minutes or until softened.
Meanwhile, put the chickpeas & black beans into a mixing bowl and give them a pat dry with kitchen paper as best as you can.
Add the chickpeas & beans to the blender with the sautéed red pepper mixture, hemp seeds, coriander, bbq sauce, lime & seasoning.