Buckwheat

Prepare. Drain and rinse the chickpeas. Rinse, dry and roughly chop the mushrooms and parsley. Mince the garlic. Peel and chop the onion.

Pour the vegetable broth into a small pot over medium heat, warm to a simmer.

In another saucepan over medium heat, sauté onion and garlic with 2 tablespoons olive oil until slightly browned, about 3-4 minutes. Add the mushrooms and sauté until well coated, about 4-5 minutes. Add the buckwheat and cook for another 2 minutes, stirring constantly.

Add 1 ladle of hot vegetable broth to the buckwheat mixture, and reduce heat to medium. Stir the mixture once and then gradually add the rest of the vegetable stock to the mixture. Allow the mixture to simmer until the buckwheat is cooked through and broth is completely absorbed, about 15-20 minutes.

Add in the chickpeas and pumpkin seeds, stir for a minute and remove the pan from heat. Season with salt and pepper, to taste.

Dole the mushroom buckwheat mix into plates and top with parsley. Serve warm and enjoy!