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Sunday : 7:00 - 18:00

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Indian-style chickpeas

Difficulty: Easy

6

Servings

20

Preparation (min)

60

Total (min)

Ingredients

  • 2 tbsp. (30 ml) olive oil
  • 1 onion, chopped
  • 2 tbsp. (30 ml) ginger, chopped
  • 1 tbsp. (15 ml) curry powder (or more, to taste)
  • 1 tsp. (5 ml) ground cumin
  • 1 tsp. (5 ml) garam masala
  • 1 x 28 oz. (796 ml) can diced tomatoes
  • 1 x 400 ml can coconut milk
  • 3 cups (750 ml) cooked chickpeas
  • 1 x 227 g pkg cremini mushrooms, quartered
  • 1 pkg enoki mushrooms
  • 1 cup (250 ml) flat leaf or curly parsley (or more, to taste)
  • 1 cup (250 ml) cilantro leaves (or more, to taste)
  • Salt and pepper to taste

Preparation

  1. In a large frying pan over medium-low heat, heat olive oil. Add onion and stir-fry until golden. Reduce heat to low. Add ginger, curry powder, cumin and garam masala, and cook for about 5 min.
  2. Turn the heat back up to medium-low. Mix in tomatoes, coconut milk, chickpeas and mushrooms, and simmer for about 30 min.
  3. Add parsley and cilantro, and cook for another 5 min. Serve with brown basmati rice.

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