2. Dice capsicum and zucchini. Add to a pan over medium heat with 1/2 tbsp oil. Crush in garlic (1/2 clove) and add 1 tsp cumin. Cook for 3-4 minutes, or until tender. Transfer to a large bowl.
3. Drain chickpeas and add to the bowl of cooked vegetables. Add remaining lemon juice, chopped parsley and 1 tbsp sweet chilli sauce. Season to taste with salt and pepper. Mash using a potato masher until chickpeas are crushed.
4. Remove mushroom stems. Place on a lined baking tray, season with salt and pepper and fill with chickpea mixture. Bake in oven for 10 minutes, or until cooked through.
5. Crush garlic (1/2 clove), combine with yoghurt and 1 tbsp olive oil. Season with salt and pepper.
6. Rinse and thinly shred lettuce. Divide between plates and drizzle over garlic sauce. Place mushrooms on top and serve with a side of potatoes.
If you have one, use the slicing attachment of your food processor to cut the potatoes.
spring onions 1/3 bunch
rosemary 1 sprig
red capsicum 1
garlic 1 clove
ground cumin 1tsp
parsley 1/2 bunch
sweet chilli sauce 1tbsp
portobello mushrooms 8
natural yoghurt 1/2 tub
cos lettuce 1
From your pantry: Oil, salt & pepper