Mushroom and Chickpea Curry Recipe - Serves 4

Mushroom and Chickpea Curry Recipe

141 calories each serving (339 calories if eating with rice)


1 tablespoon (15ml) vegetable cooking oil
1 teaspoon (5ml) cumin seeds
1/4 teaspoon (1ml) salt
1/4 teaspoon (1ml) cayenne pepper
1 small onion, peeled and finely chopped
1 tin/can (400g or 14 oz) chickpeas, drained and rinsed
400g (14 oz) button mushrooms, gently wiped with damp kitchen paper and cut into quarters
3 tablespoons (45ml) tomato paste (puree)
2 tablespoons (30ml) finely chopped fresh coriander (cilantro) leaves


Heat the vegetable cooking oil in a large heavy-bottomed frying pan or saucepan
Add the cumin seeds, salt and cayenne pepper and stir-fry for 1 minute
Add the onion and saute until the onion is soft and golden (4-9 minutes), turning often
Add the chickpeas and mix well
Add the mushrooms, mix well and saute until all of the liquid has gone (about 10 minutes), turning often to stop the ingredients from sticking and burning
Add the tomato paste and mix well
Serve hot garnished with the fresh coriander (cilantro) leaves

Recipe submitted on 25 June 2019

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