Curried Mushrooms and Chickpeas

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CURRIED MUSHROOMS & CHICKPEAS

Source: The Zen Montesary Cookbook

 

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

 

Cook the onion in 1Z2 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.

 

Per serving: 260 calories, 4 g fat (0 saturated), 0 cholesterol, 14 g

protein, 48 g carbohydrate, 10 g fiber, 1, 447 mg sodium.