Authors: lisa' s kitchen feed
This dish is an easy, nourishing and satisfying curry with bold and complex flavors that is an especially good choice for a midweek meal when you are pressed for time and energy and want some spice in your life. I will add that it is a good choice for mushrooms fiends like myself to get their weekly fix. Serve with a bed of hot steaming buttered rice and you have all the makings for happy tummies.
Amchoor or dried mango powder and Kashmiri chili powder are easily available at any Indian grocer, but you can substitute any other chili powder for the Kashmiri, and add the juice from one fresh lime or lemon at the end of the cooking time to substitute for the amchoor.
|Kashmiri Chickpeas with Mushrooms
|Recipe by Lisa Turner
Published on April 20, 2013
Simple, nourishing and filling chickpea curry with mushrooms and robust Kashmiri seasonings
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- 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
- 2 tablespoon ghee or oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 medium onion, chopped
- 2 to 3 cloves garlic, minced
- 1 1/2 inch piece fresh ginger, peeled and finely chopped
- 2 to 3 green chilies, seeded and finely chopped
- 1 heaping tablespoon dried fenugreek leaves
- 1 tablespoon amchoor powder (optional)
- 1 tablespoon garam masala
- 2 teaspoons Kashmiri chili or other chili powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons sea salt or to taste
- 2 large tomatoes, finely chopped
- 8 oz (225 g) button mushrooms
- water as needed
- juice from 1 lime or small lemon (optional)
- 1/4 cup fresh parsley or cilantro, chopped
Makes 4 to 6 servings
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour or until the chickpeas are soft. Drain and set aside.
Heat the ghee or oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the mustard seeds, cumin seeds and fenugreek seeds, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Now add the onion and stir for 3 to 4 minutes or until the onion has softened. Stir in the garlic, ginger and chilies and continue to stir for another minute. Add the fenugreek leaves, amchoor powder if using, garam masala, chili powder, turmeric, cayenne, nutmeg and salt, stir for a minute until the spices are fragrant, and then add the tomatoes and cook for 10 minutes or until the mixture is thickened.
Next add the mushrooms, stir well, and add 1 cup of water along with the cooked chickpeas. Simmer for another 10 minutes, adding more water to achieve your desired consistency. Stir in the parsley and fresh lime or lemon juice if using in place of the amchoor powder. Serve with rice and/or Indian flatbreads.
More chickpea curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chickpeas in a Tomato and Tamarind Gravy with Spices
Chickpeas Smothered in a Tangy Tomato Gravy
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