Please, wait...

My bakery

Friday : 7:00 - 19:00

Select your bakery

Choose the branch where you want to shop
by choosing one of the following options:

Search by postal code
or by stores

Your postal code

Stores

Login

Connect or create a
account to set up your branch

Login

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

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.
Turn the heat back up to medium-low. Mix in tomatoes, coconut milk, chickpeas and mushrooms, and simmer for about 30 min.
Add parsley and cilantro, and cook for another 5 min. Serve with brown basmati rice.

You might like

Ham simmered in broth, fennel and cheese sandwich

Maple back bacon sandwich with homemade coleslaw

Ham, artichoke and leek spread on sesame log

Indian-Style Zucchini Salad with Basmati Rice Patties

Select your bakery

Choose the branch where you want to shop
by choosing one of the following options:

Search by postal code
or by stores

Your postal code

Stores

Login

Connect or create a
account to set up your branch

Login