Mushroom and chickpea ragout

1 Heat the oil in a non-stick frying pan, then gently cook the onions for 10–12 min until soft. Add the garlic, then cook for 2 min.

2 Meanwhile, put the dried mushrooms in a small bowl, then pour over 1 cup boiling water and leave to soak for 10 min. Drain, reserving the liquid, then roughly chop.

3 Add the mushrooms to the frying pan, along with their liquid, straining it through a sheet of kitchen roll to remove any grit. Add the chickpeas, tomatoes and chilli flakes, then season well with freshly ground black pepper. Simmer gently for 30 min.

4 Scatter with the chopped parsley, if using, then serve.