Curried Mushrooms and Chickpeas
Prep: 15 minutes Cook: 45 minutes
By Greta Weingast
This is a favorite of mine since I love garbanzo beans (chickpeas).
- 1/2 cup water
- 2 large onions, chopped
- 1 tsp turmeric
- 1 tsp coriander
- 1/4 tsp cayenne
- 1 tbsp ginger, grated
- 1/2 tsp salt
- 1 1/2 pounds cremini mushrooms, sliced
- 28 ounce can chopped tomatoes
- 15 ounce can garbanzo beans, drained and rinsed
Heat the water in a large pot over medium high heat. Add the chopped onion, cover and cook until soft, about 5 minutes. Add the turmeric, coriander, cayenne, ginger and salt. Cook for 2 minutes stirring occasionally.
Add the mushrooms, cover and continue to cook for about 5 minutes, stirring occasionally until "saucy".
Add the tomatoes and garbanzo beans, cover and cook 30 minutes until the mushrooms are tender and the flavors are well blended.
Serve over couscous, baked potatoes or rice.