Heat a large frying pan and add the olive oil or vegan butter. Add the prepared mushrooms and fry with a little salt and pepper until golden. Remove them from the pan.

To the same pan, add the kale with a dash more oil. Fry until its wilted and slightly cripy on the edges. This will take 1-2 minutes. Remove from the pan and set aside with the mushrooms.

Into a blender, add the chickpea liquid from a full 570g jar (if cooking for 4) along with the bouillon powder, white miso paste, silken tofu and a splash of hot water. Blend until smooth.

To the frying pan, add another dash of olive oil or vegan butter and fry the garlic for 30 seconds. Add the drained chickpeas and the cooked grains, and coat them in the garlic before adding the silken tofu cream. Allow it to come to a simmer and to thicken slightly before folding in the lemon zest and juice to taste, the fried mushrooms and the kale. Season with pepper and serve with lots of fresh dill.