Mushroom and chickpea curry:
This vegetarian curry is full of protein and fiber from the chickpeas, and the mushrooms provide a meaty texture and rich umami flavor.
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| Photo by Mike from Pexels |
Here's a recipe for mushroom and chickpea curry that serves 4-6 people:
Ingredients:
2 tablespoons of vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon of grated ginger
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 teaspoons of garam masala
1 teaspoon of turmeric
1/4 teaspoon of cayenne pepper (optional)
1 can of chickpeas, drained and rinsed
1 pound of mushrooms, sliced
1 can of diced tomatoes
1 cup of vegetable broth
Salt, to taste
Chopped cilantro or parsley for garnish
Cooked rice or naan bread, for serving
Instructions:
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, stirring occasionally, for about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the cumin, coriander, garam masala, turmeric, and cayenne pepper (if using) and cook for another minute, stirring constantly.
Add the chickpeas, mushrooms, diced tomatoes, and vegetable broth. Stir well.
Bring the mixture to a simmer and then reduce the heat to low. Cover the pot and cook for about 20 minutes, or until the mushrooms are tender.
Taste and adjust the seasoning with salt as needed.
Serve hot with rice or naan bread, garnished with cilantro or parsley.
Enjoy your delicious mushroom and chickpea curry!