Roughly 1.5 lbs mixed summer vegetables like corntomatoes, broccoli, squash, eggplant, kale, potatoes, peppers, etc, cut into shapes that will fit onto a large soup spoon
½cupsweet yellow oniondiced ½ inch
½lbfresh lobster mushroomswashed, cleaned and trimmed if needed, and cut into 1 inch pieces
½cupcooked or canned chickpeas
1.5cupschicken or vegetable stockpreferably homemade
1teaspoonfresh grated gingerI use a microplane grater but you can just mince it too
1teaspoonfresh grated garlic ""
Fresh chopped mint or cilantroto garnish
Kosher salt and fresh ground black pepperto taste
¼cupthick greek yoghurtor more to taste
¼cupcooking oilghee or lard, plus 1 tablespoon
1Teaspoonras el hanout
2teaspoonsHarissa paste, or to taste (optional)
Instructions
In a wide pan, (I recommend a 10 inch saute pan with high sides) saute the mushrooms over medium high heat until caramelized and golden, season to taste with a pinch of salt.
Reduce the heat to medium and add 1 tablespoon of oil and the onions.
Cook the onion until soft then add the garlic, ginger, ras el hanout and harissa if using and cook for 30 seconds.
Add the chickpeas and broth and simmer on medium heat for a few minutes, then add the rest of the vegetables and cook until just tender, stirring occasionally, about 15 minutes.
Season the mixture to taste with salt, then double check the seasoning, adjust as needed then add the mushrooms back to the pan just to heat through.
To plate the dish, divide the vegetable mixture evenly between preheated bowls, then top each with a dollop of the yogurt and fresh chopped mint, then serve immediately.
Notes
Sometimes at the restaurant I'll switch how the chickpeas show up in the dish. Making a firm polenta out of chickpea flour, cutting it into cakes and browning them, then putting them in the base of the bowl as a starch component is a great way to get them in there too.