When I went to the Chilean cuisine class each seat had a plate with a piece of baguette and merquén oil, I found it so good that I decided to dust off my merquén at home and do something with it. I had read several times to make toasted chickpeas, let them cool and serve for snacks like salted peanuts, but healthier. This recipe is a blend of all those things if you do not add the mushrooms you can serve it as an appetizer or chickpeas with mushrooms can be served on a crostini or as an accompaniment to a protein, here we ate it with salmon. I have also served with mashed potatoes or on top of a pizza.
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Mushrooms with Chickpeas and Merken
for 2 people
- 2 tablespoon of olive oil
- 1 teaspoon merkén
- 6 scallions chopped into thin slices
- 1 can of chickpeas drained and washed with water, drain or a cup of cooked chickpeas
- 250 grams of mushrooms (1/2 pound)
- parsley to serve (optional)
- In a large nonstick skillet, heat oil over medium heat, about 2 minutes, add the Merkén and cook 1 minute, add the scallions and stir.
- Add the chickpeas and cook stirring occasionally for 3-4 minutes until starting to brown. Add mushrooms and cook 2-3 minutes, add salt and taste, adjust the seasoning. Serve sprinkled with parsley if you want.
Note: Merkén is like the Chile powder a mix of species, make by the Mapuche in Chile with dry smoked chili, cumin, and salt, has a very distinctive flavor, is like the Mapuche chili powder.