1 lb (454 g) white mushrooms

1 can (540 ml/19 oz) chickpeas, rinsed and drained

2 onions, chopped

1 leek, white part only, chopped

3 cloves garlic, chopped

3 tablespoons (45 ml) olive oil

1/4 cup (60 ml) white wine

2 tablespoons (30 ml) Dijon mustard

1/2 teaspoon (2.5 ml) ground cinnamon

1/4 teaspoon (1 ml) ground nutmeg

1 pinch ground cloves

Salt and pepper

In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.

Coarsely chop the chickpeas in the food processor. Set aside.

In a saucepan over medium heat, soften the onions, leek and garlic in the oil. Add the mushrooms and sauté for about 5 minutes. Season with salt and pepper. Add the wine, mustard and spices. Simmer until the wine has evaporated. Add the chickpeas and mix well. Adjust the seasoning. Set aside.

With the rack in the bottom position, preheat the oven to 180°C (350°F).

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