Mushroom and chickpea curry

Get ready for a feast of flavors! This mushroom and chickpea curry recipe is an explosion of delicious flavors that will transport you to a world of culinary delight. This preparation represents a combination of flavors that will make you smile with every bite. Packed with simple ingredients but full of character , this delicacy invites you to enjoy the happiness that only a comforting dish can bring.

You can make this delicious recipe in a cocotte , the perfect utensil for slow cooking. And it is also a perfect recipe to make in a tagine! Do you dare with them?

Ingredients

For the curry

• 15 ml olive oil
• 1 white onion chopped
• 500 g whole white mushrooms
• 250 g brown mushrooms, cut in half
• 1 can of cooked chickpeas
• 3 tbsp curry powder
• 2 cloves of garlic, grated
• 1 can chopped or diced tomatoes
• 1 can of coconut milk
• 2 tsp salt
• 1 tsp chilli

For the accompanying salad:

• ½ finely chopped red onion
• A handful of coarsely chopped mint
• A handful of coarsely chopped parsley

Mix everything and reserve the salad to serve with the curry.

Preparation

1. In a Le Creuset cocotte (it is also a perfect recipe to prepare in the kettle-type cocotte , it will help you mix the juices, and you can certainly also make it in a tagine), apply a little oil and put it to heat, and sauté the onions minced until tender.
2. When they start to look tender and somewhat transparent, add the mushrooms and cook until golden.
3. Once the mushrooms are golden, add the curry powder and garlic, and sauté until fragrant. Don't stop mixing to integrate and distribute flavors.
4. Add the rest of the ingredients to the pan (tomato, chickpeas, coconut milk, salt and chilli) and cook over medium, high heat for 5 minutes; then reduce the heat to simmer for another 15 minutes.
5. Serve the curry over cooked rice or as an accompaniment to grilled fish or meat, decorated with some roasted chickpeas (see notes) and the herb salad (see ingredients).

Ready to enjoy this delicious combination of flavors!

Grades

• You can accompany the curry with basmati rice.
• It is also a classic of Indian cuisine to accompany it with some spicy roasted chickpeas. To do this, to prepare the roasted chickpeas, mix a can of drained chickpeas in a container, season them with salt, pepper and paprika. Roast them in the oven for 20 minutes at 180°C, until they acquire a slightly crispy texture. Reserve them to serve on the table as an appetizer or to accompany.