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Mushroom, chickpeas and green pepper curry is rich, flavorful and filling curry that goes perfectly well with white rice or naan
One of my favorite foods from childhood – mushroom, chickpea and green pepper curry always makes for delicious dinner for our family. This rich and creamy curry is so flavorful, healthy and filling.
Chickpeas is one of my favorite legume beans that is not only delicious and adds flavor to any vegetable curry, it also offers so many healthy benefits. Not only is it protein rich, it is also high in dietary fiber. It contains vitamins and minerals and boosts intake of folate and manganese.
You can use store bought canned chickpeas, or if using raw, soak them in the water for few hours before starting to cook. I make it both ways. If I need them really quickly, I use canned chickpeas. I make sure to boil for some time, so that they are cooked properly.
If you want to use raw chick peas, you can soak 1 cup in water. Simply place the chick peas in medium sized bowl, fill with water a centimeter or two above the chick peas.
After soaking for at least 3 – 4 hours, place all the chick peas and water in pressure cooker. Add a pinch of baking soda. Boil in pressure cooker and let the whistle go for 3 – 4 times on medium flame. Adding the baking soda help them cook fast. Drain out the water when cooked. Use the drained chick peas for the curry.
Mushroom and green pepper add texture to the curry. You can skip either or both, or replace with another vegetable of your choice. I used to make just mushroom and recently started adding green pepper.
Mushroom, chickpea and green pepper curry goes perfectly well with cooked white rice or store bought naan. I normally boil the rice or saute a little with cumin seeds. Either way it tastes super delicious, and we normally end up overeating every time
Mushroom, Chickpea and Green Pepper Curry Recipe
- 1 can Chickpeas
- 1 Green Pepper
- 1 cup Mushrooms sliced
- 1 tsp Cumin Seeds
- 1 tsp Turmeric Powder
- 1 Onions medium, sliced or chopped
- 2 Tomatoes grated or chopped
- 1/2 tbsp Ginger Paste
- 1/2 tbsp Garlic Paste
- Salt to taste
- 1 tsp Cayenne Pepper or Peprika
- 2 tbsp Vegetable Oil
- 1/4 cup Coriander Leaves chopped
- Heat oil in a large frying pan over moderate heat.
- Add cumin seeds. Cook until they start sizzling. Add ginger garlic paste. Cook for 30 seconds until slightly brown. Keep stirring with wooden spatula.
- Add onions and cook until golden brown. Add turmeric, cayenne pepper and salt. Cook for 15 seconds.
- Add tomatoes. Stir and mix well. Let the mix cook for 5 minutes until tomatoes are mushy.
- Add green pepper and mushroom. Cook for 10 more minutes. Stir and mix well.
- Add chickpeas. Stir with wooden spatula. Cook for 5 minutes.
- Garnish with coriander. Serve warm in bowls with rice or naan.