الثلاثاء، 14 ديسمبر 2010

Chickpeas with Mushrooms


The first recipe I ever tried from At Home with Madhur Jaffrey was this spicy chickpea and mushroom dish. Well, how could I resist combining chickpeas and mushrooms when they are two of my very favorite ingredients and they pair so well together. This Indian-spiced dish can be served as is but I decided that I liked the idea of presenting it in a wrap topped with yogurt and a sprinkling of hot sauce. I adapted the recipe slightly, but generally stuck to Ms. Jaffrey's instructions. For an extra special mushroom treat, serve with a generous portion of mushroom curry as a side.


Chickpeas with MushroomsChickpeas with Mushrooms
Recipe by
Adapted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
Cuisine: Indian
Published on December 14, 2010

Buttery chickpeas and tender mushrooms simmered in a fragrant, earthy and spicy cinnamon and spice sauce

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Ingredients:
  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 1/4 cup ghee or olive oil
  • 1 teaspoon cumin seeds
  • 2-inch piece cinnamon stick
  • 1 small red onion, finely chopped
  • 1-inch piece ginger, grated or minced
  • 1 clove garlic, crushed or minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 10 to 12 cremini or white mushrooms, sliced
  • 1 small tomato, diced
  • 2 to 3 green chilies, seeded and finely chopped
  • 1 1/2 teaspoons sea salt, or to taste
To serve (optional):
  • 8 to 10 soft tortillas
  • 1 small tomato, diced
  • fresh chopped parsley or cilantro
  • 1 small onion, finely chopped
  • yogurt or sour cream
  • hot sauce
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the chickpeas are buttery soft — 1 to 1 1/2 hours. Drain, reserving the cooking liquid, and set aside.

  • Heat the ghee or oil in a large saucepan over medium-high heat. When hot, add the cumin seeds and cinnamon stick. Stir and fry for a minute. Add the onion and stir for 5 minutes or until the onions begin to brown. Toss in the ginger and garlic, coriander, cumin, turmeric and cayenne. Stir once and then add the mushrooms and cook for 8 to 10 minutes until they begin to lose their liquid. Add the tomato, chopped chilies and a 1/2 cup of the reserved chickpea cooking liquid. Cover the pan, reduce the heat to low, and simmer for 10 minutes.

  • Add the cooked chickpeas to the pan along with the salt and 1 cup of the reserved chickpea cooking liquid. Bring to a gentle boil, reduce the heat to low, cover, and simmer for another 15 to 20 minutes, stirring occasionally.

  • To serve as a wrap, place a few tablespoons of the chickpea mushroom mixture in the middle of a tortilla. Add some finely chopped tomato, chopped fresh parsley or cilantro and finely sliced onion if desired. Wrap, transfer to a plate, and top with fresh yogurt or sour cream drizzled with hot sauce or with your favorite chutney or salsa.

Makes 6 to 8 servings


Other spicy chickpea recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Chickpea Vindaloo
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy
Spicy Chickpeas with Ground Pomegranate Seeds

On the top of the reading stack: 1,000 Indian Recipes

Audio Accompaniment: Marsen Jules

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