Yields1 Serving

 ¼ cup olive oil or canola oil
 ½ tsp whole cumin seeds
 1 2 inch cinnamon stick
 ½ medium red onion, finely chopped
 2 tsp finely grated peeled fresh ginger
 1 large clove garlic, crushed to pulp
 10 medium sized mushrooms (about 1/2 pound) cut lengthways into 1/4 inch thick slices
 2 tsp ground coriander
 ½ tsp ground cumin
 ¼ tsp ground turmeric
 ½ tsp cayenne pepper
 ½ medium tomato, chopped
 2 ½ cups cooked, drained chickpeas from a can, preferably organic (save liquid) a 25 ounce can is about right.

1

Pour the oil into a wide pan and set over medium-high heat. When hot, put in the cumin seeds and cinnamon. Let the spiced sizzle for a few seconds. Then add the onions. Stir and fry until the edges of the onion are brown a bit. Add the ginger and garlic and stir once or twice. Add the mushrooms. Stir until they are wilted. Add the coriander, cumin, turmeric, and cayenne. Stir a few times. Add the tomato and 1/2 cup of either the chickpea liquid from organic can or water. Cover, turn the heart to low and cook gently for 15-20 Minutes, stirring occasionally.

2

This may be served as a meal and also makes a wonderful snack as a “wrap” if rolled inside any flatbread. Thinly sliced onion, cilantro, and chopped tomatoes may be rolled inside too.

Ingredients

 ¼ cup olive oil or canola oil
 ½ tsp whole cumin seeds
 1 2 inch cinnamon stick
 ½ medium red onion, finely chopped
 2 tsp finely grated peeled fresh ginger
 1 large clove garlic, crushed to pulp
 10 medium sized mushrooms (about 1/2 pound) cut lengthways into 1/4 inch thick slices
 2 tsp ground coriander
 ½ tsp ground cumin
 ¼ tsp ground turmeric
 ½ tsp cayenne pepper
 ½ medium tomato, chopped
 2 ½ cups cooked, drained chickpeas from a can, preferably organic (save liquid) a 25 ounce can is about right.

Directions

1

Pour the oil into a wide pan and set over medium-high heat. When hot, put in the cumin seeds and cinnamon. Let the spiced sizzle for a few seconds. Then add the onions. Stir and fry until the edges of the onion are brown a bit. Add the ginger and garlic and stir once or twice. Add the mushrooms. Stir until they are wilted. Add the coriander, cumin, turmeric, and cayenne. Stir a few times. Add the tomato and 1/2 cup of either the chickpea liquid from organic can or water. Cover, turn the heart to low and cook gently for 15-20 Minutes, stirring occasionally.

2

This may be served as a meal and also makes a wonderful snack as a “wrap” if rolled inside any flatbread. Thinly sliced onion, cilantro, and chopped tomatoes may be rolled inside too.

Chickpeas with Mushrooms
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