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CURRIED MUSHROOMS & CHICKPEAS




Source of Recipe


The Zen Montesary Cookbook


List of Ingredients




2 large onions, peeled and chopped
1 1/2 tablespoons whole cumin seeds
1 1/2 pounds mushrooms, sliced
1 (28-ounce) can tomatoes
2 cups cooked chickpeas (or a 15-ounce can, drained)
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon dried ground ginger
1/2 teaspoon salt or to taste

Recipe



Cook the onion in 1/2 cup water for 2 to 3 minutes. Add the cumin and mushrooms and simmer, uncovered, over medium heat until the onion is soft and the mushrooms are browned, stirring occasionally.

Chop tomatoes with their juice. (Use a blender or cut them up in the can with scissors.) Add to the onions along with the chickpeas, turmeric, coriander and ginger. Simmer 20 to 30 minutes, or longer if time allows, until the mushrooms are tender and most of the liquid has evaporated. Season to taste with salt. Makes 4 to 6 servings.