Name: Chickpea Mushroom Masala Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 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

Chickpea Mushroom Masala Recipe:

Vegan

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!

If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood!

Print Recipe

5 from 2 votes

Chickpea Mushroom Masala Recipe

Quick and relatively easy recipe, which is perfect for feeding people during the holidays. Super flavorful and you won't break the bank!

Prep Time15 mins

Cook Time30 mins

Course: dinner, Main Course, Side Dish

Cuisine: Indian

Keyword: chickpea mushroom masala

Servings: 4 people

Author: ChiVeg

Ingredients

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)

Spices

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

Instructions

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.
Add the tomato paste and coconut milk (make sure the texture is smooth) and mix everything together.
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).
In the same pan your sauce was made in, sauté the mushrooms and drained chickpeas. Add an additional tsp of each of the spices to add some flavor to your mushrooms. I end up adding more of each spice than what I say in my recipe but I know not everyone feels that way!
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!