Chickpeas, mushroom and tahini

Ingredients (easy to double up for up to 4 lunches)

This recipe is adapted from Nigel Slater's lovely Greenfeast (autumn, winter version)

• 2 large portobello mushrooms 
• olive oil 
• juice of half a lemon
• 2 teaspoons of ground sumac (optional)
• 1 x 400g tin of chickpeas
• 2 tablespoons of tahini
• 1 tablespoon of thyme (ideally fresh)
• 1 tablespoon of white sesame seeds
• 1 tablespoon of black sesame seeds 

Method 

• Heat the oven at 200 degrees/Gas mark 6
• Cut the stalks from mushrooms, score them with a knife and pour approx. tablespoon of olive oil over each 
• In a bowl mix approx. two tablespoons of olive oil, sumac if using, lemon juice and a pinch of salt. Drain the chickpeas and add half the tin to the bowl. Mash it all together, stir in thyme, and half a teaspoon of each of the seeds.
• Fill the mushrooms with the chickpea mix from the bowl, then cover each with the rest of the chickpeas. Drizzle over some olive oil, scatter over the rest of the seeds and bake for 30 minutes.  
• Serve with some rocket or any salad of your choice (or on it's own). 
• Nice warm or cold