1: In a medium pot, bring the water to a boil.

2: Add the buckwheat and ½ teaspoon of the coconut oil.

3: Reduce the heat and cover.

4: Cook for about 15 minutes until just done.

5: Heat the remainding oil in a wide skillet over a medium heat.

6: Add the onions, stir to coat.

7: Add the mirin and 1 tablespoon of water.

8: Cover and cook gently until the onions are soft and translucent.

9: Turn up the heat and add the mushrooms.

10: Cook until they are browned.

11: Add the garlic and stir to coat.

12: Add the chickpeas.

13: Lower the heat and let simmer for about 6mins or until most of the liquid has evaporated.

14: Add the parsley and take off the heat.

15: Gently fluff up the buckwheat and gently mixed the two together.