Curried chickpeas and mushrooms

Men's Health
6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (16)

0.00 chickpeas — tin
0.00 button mushrooms
0.00 oil
0.00 onion — grated
0.00 garlic — paste
0.00 fresh ginger — paste
0.00 tomato paste
0.00 tomatoes — grated
0.00 turmeric — ground
0.00 chilli powder
0.00 paprika
0.00 cumin — ground
0.00 garam masala
0.00 salt — to taste
0.00 water — hot
0.00 fresh coriander — chopped
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Method:

Drain the chickpeas, then wash and drain again. Set aside.
Add the garlic and ginger pastes and stir-fry for 30 seconds.
Add the tomato purée and grated tomatoes.
Continue to stir and cook for five minutes or until the oil just starts to float.
Stir in all the spices and salt and stir well to mix.
Add the mushrooms and stir to sauté for five minutes.
Add the chickpeas and water, stir and bring to the boil.
Reduce heat, cover and simmer for five minutes.
Remove from heat, transfer to a bowl and garnish with coriander.
Serve with rice for a great vegetable/protein combination.



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