Curried chickpeas and mushrooms

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 16
Servings 6


  • 1 x 425 g can chickpeas
  • 400 g button mushrooms
  • 1 tbsp oil
  • 2 onions, minced or grated
  • 1 tbsp garlic paste
  • 2 tsp ginger paste
  • 3 tbsp tomato paste
  • 3 tomatoes, grated (or use a can of drained plum tomatoes, chopped)
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • salt to taste
  • 2 cups hot water
  • 2 tsp chopped fresh coriander


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.

Read more on: pulses  |  sauté

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