Curried Mushrooms And Chickpeas
This is a favorite of mine since I love garbanzo beans (chickpeas). It is very similar to a wonderful garbanzo bean dish that we enjoyed on the McDougall Adventure trip to Costa Rica this summer.
Serves: 8
Prep Time: 15 min
Cook Time: 45 min
Ingredients
1/2 Cup
Water
2 Large
Large onions, chopped
1 Teaspoon
Ground turmeric
1 Teaspoon
Ground coriander
1/4 Teaspoon
Ground cayenne
1 Tablespoon Or 2 Teaspoons Ground
Fresh ginger grated or ground ginger
1/2 Teaspoon
Salt (optional)
1 1/2 Pounds
Cremini mushrooms (or white), sliced
1 28-ounce Can
Crushed tomatoes
1 15-ounce Can
Garbanzo beans (chickpeas), drained
Directions
1
Heat the water in a large pot over medium high heat.
2
Add the chopped onion, cover and cook until soft, about 5 minutes.
3
Add the turmeric, coriander, cayenne, ginger and salt and cook for 2 minutes, stirring occasionally.
4
Add the mushrooms, cover and continue to cook for about 5 minutes, stirring occasionally until saucy.
5
Add the tomatoes and garbanzo beans, cover and cook 30 minutes until the mushrooms are tender and the flavors are well blended.
6
Serve over couscous, baked potatoes or rice.
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