Chickpea Mushroom Masala Recipe:
It’s that time of the year! You know… when people are stressed out about pleasing their family members who may have opposing tastes from one another or who are obsessed with meat. I’ve gotten to the point where I don’t care anymore and my immediate family loves my cooking so I’m lucky in that regard. I know there are some people who are anti-beans but just eat them regularly and your body will adjust! I really love the sauce in this recipe. This vegan chickpea mushroom masala recipe is great to make for the holidays because it can feed a lot of people, it’s cheap, and super tasty!
So read below for my recipe!
Also, this spice dabba is perfect for making this because it keeps all of your spices together so they are ready to use in the midst of cooking!
Chickpea Mushroom Masala Recipe
- 2 tsp olive oil
- 1 lb mushrooms (sliced)
- 15.5 oz chickpeas drained (can use fresh ones too but you have to soak them)
- 1 whole onion (diced)
- 3 cloves garlic (minced)
- 2 tsp fresh ginger (minced)
- 1 bunch fresh cilantro (garnish)
- 2.5 tbsp tomato paste
- 10.5 oz coconut milk (not reduced fat)
- 2 tsp red pepper flakes
- 3 tsp curry powder
- 3 tsp garam masala
- 2 tsp turmeric
- 2 tsp cumin
- 2 tsp paprika
- salt/pepper to taste
- Chop onions, garlic, and ginger.
- Heat oil on medium heat and sauté onions for about 2 minutes.
- Then add the ginger and garlic. Sauté with all of your spices for about 2 minutes making sure the flavors are blended.
- Simmer till it thickens up for about 2 minutes.
- Transfer your sauce to a blender and blend for about 1-2 minutes. (This step isn't necessary if you're into a chunky sauce).
- Transfer your sauce into the pan with the mushrooms and chickpeas.
- Simmer for about 5 minutes making sure the flavors are blended.
- Garnish with cilantro and serve with whatever grain you prefer!
Serve with your favorite grain! I had couscous so I happened to eat it with couscous but it’s also great with basmati rice.
Interested in more Indian recipes? Check this out here!