Mushroom Chole
Mushroom Chole: A Veggie Lover’s Delight
IntroAlright, let’s get cooking! Today, we’re making Mushroom Chole, a hearty and flavorful chickpea curry packed with the earthy goodness of mushrooms. Perfect for a meatless Monday or any day you crave a comforting, spicy dish.
Ingredients 1 can chickpeas, drained and rinsed
2 cups mixed mushrooms (button, cremini, shiitake), sliced1 large onion, chopped3 cloves garlic, minced1-inch piece ginger, grated1 teaspoon ground cumin1 teaspoon garam masala1/2 teaspoon red chili powder (adjust to taste)1/2 teaspoon turmeric powder1 can (15 ounces) diced tomatoes1 cup vegetable broth1 tablespoon tomato paste1 tablespoon lemon juiceFresh cilantro, for garnishSalt to tasteInstructionsGet that Base Flavor Going
1. Heat a large pot or Dutch oven over medium heat. Add a splash of oil.
2. Toss in the onion and cook until softened and golden brown.
3. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Stir in the cumin, garam masala, chili powder, and turmeric. Cook for another 30 seconds until the spices are fragrant.
Let’s Add Some Body
1. Dump in the mushrooms and cook until they release their juices and start to brown.
2. Pour in the diced tomatoes, tomato paste, and vegetable broth. Bring it to a boil, then reduce heat and let it simmer for about 15 minutes.
3. Gently stir in the chickpeas.
4. Taste and adjust seasonings with salt, lemon juice, or more chili powder if needed.
Finishing Touches
1. Simmer for another 10-15 minutes, or until the chickpeas are tender and the flavors have melded together.
2. Garnish with fresh cilantro and serve hot with rice or naan.
Tips For a richer flavor, use coconut milk instead of some of the vegetable broth.
Add spinach or kale for extra greens.Top with a dollop of yogurt for a cooling effect.Enjoy your Homemade Mushroom Chole! It’s a warm hug in a bowl.
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