Mushroom and Chickpea Masala
I love Indian restaurants. The food is always delicious and flavorful, and my boyfriend and I can both order something we love. He can get something with meat while I get something vegetarian. We split some naan, and we’re good to go! I’ve decided I’m going to go to India and just eat everything there. I bet it would be so delicious. I’ve never been to a bad Indian restaurant.
Since I’m trying to cook more, I decided to try to find a recipe for something I like to order at Indian restaurants – mushroom and chickpea masala. I decided to try to make some masala sauce and add mushrooms, chickpeas, and green peas to it. I was worried about trying to find obscure Indian ingredients for this chickpea masala, but I either found what I needed at Target or found decent substitutes. The dish ended up amazing and making it was surprisingly easy. I used the recipe found here with a few alterations and it was very successful. The addition of chickpeas also added protein to the dish which vegetarians and vegans usually don’t get enough of.
If you like meat, or you want to add meat to part of the recipe you can add some precooked chicken or lamb at the very end and heat until it is warmed through. To make half vegetarian and half with meat, simply pour some of the sauce into another sauce pan at the very end and add chicken. Then heat both over medium heat.
Mushroom and Chickpea Masala
- 2 tbsp canola oil
- 1 medium yellow onion
- 3 cloves garlic
- 1 tsp ground ginger
- 1 anaheim pepper
- 1 tbsp tomato paste
- 2 tsp paprika
- 2 tsp garam masala (found in the spice section of my local target)
- 1-14.5 oz can fire roasted tomatoes
- 1-14.5 oz can diced tomatoes
- 0-1/2 tsp cayenne pepper (0 would be like 1 star and 1/2 would be like 4 stars if you were going by restaurant spiciness levels)
- 1 can chickpeas (16 oz)
- 1 can peas
- 8 oz white mushrooms
- 3/4 cup half and half
- Heat the canola oil in a large sauce pan over medium heat until hot. Add the chopped onion and allow to simmer until it begins to brown. Chop and de-seed the anaheim pepper and mince the garlic during this time. Add the pepper, the garlic, and the ground ginger. Allow to simmer while you measure out the tomato paste, paprika, and garam masala. Add the measured ingredients to the pot and remove from heat.
- In a blender or using an immersion blender and a small bowl, puree both cans of canned tomatoes. Return the pot with the onions to medium heat and add the pureed tomatoes and the cayenne pepper. Allow to simmer for a few minutes.
- Rinse the canned chickpeas and then add to the mixture. Clean and chop the mushrooms into bite sized pieces (usually quartered or halved). Add the mushrooms to the mixture. Simmer covered for about 5 minutes and then add the half and half and the rinsed peas. Simmer uncovered for another 5 minutes or until the chickpeas, mushrooms, and peas are soft.
- Serve immediately with warm naan or basmati rice.
- Enjoy and don't forget to go for second helpings!