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Preheat your oven to 200C/gas mark 6. Begin by removing the stalks from four large field mushrooms and placing them gill side up on a roasting tin or baking sheet.
With the tip of a sharp knife, score the surface of each mushroom, making deep cuts that do not go through the flesh. This allows the flavors of olive oil to infuse while keeping the mushroom intact. Now, drizzle one generous tablespoon of olive oil and another tablespoon of either water or vegetable stock onto each mushroom. Lightly season them. Place the mushrooms in the preheated oven and bake for approximately 15 minutes.
Crush two peeled cloves of garlic with a pinch of salt until they form a paste. You can do this using a pestle and mortar or the flat blade of a knife. Now, add four tablespoons of olive oil, two teaspoons of ground sumac, and the juice of half a small lemon to the garlic paste. Drain two 400g tins of chickpeas, and mash one tin using a potato masher. Stir in two tablespoons of tahini paste, one tablespoon of thyme leaves, and one teaspoon each of white and black sesame seeds. Add the garlic paste to this mixture and stir well.
Take the mushrooms out of the oven, and fill each mushroom with the chickpea paste. Sprinkle the remaining chickpeas and one teaspoon each of sesame seeds on top. Return the mushrooms to the oven and bake for an additional 20 minutes. This recipe serves two people.
You can also use this delicious chickpea filling with small squashes. Simply split the squashes in half, remove the seeds, drizzle a little olive oil, and season with pepper, thyme, and salt. Bake for 35 minutes, or until the flesh is soft and tender. Then, fill the squashes with the mashed and seasoned chickpeas. Return them to the oven until the filling is hot and irresistible.
Another flavorful possibility is to use the filling as a stuffing for a warm wrap or freshly baked flatbread.
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