Spinach Mushroom Chickpea Curry | Mushroom Chickpea Curry | Chickpea Curry Recipe
#chickpeacurry #mushroomchickpeacurry #Spinachchickpeacurry
Spinach Mushroom Chickpea Curry
Servings - 2 - 3
INGREDIENTS
Chickpeas - 300 grams
Water - 1500 milliliters, divided
Salt - 1/2 teaspoon
Oil - 2 tablespoons
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Green chili - 2 teaspoons
Onions - 180 grams
Mushrooms - 150 grams
Tomato puree - 180 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili - 1 teaspoon
Spinach - 120 grams
Coconut milk - 160 milliliters
Garam masala - 1 teaspoon
PREPARATION
1. In a bowl, add 300 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1/2 teaspoon salt and mix it well.
3. Cover it with lid and cook till you hear 4 whistles.
4. Remove it from heat.
5. Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons ginger, 2 teaspoons garlic, 2 teaspoons green chili and mix it well.
6. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 150 grams mushrooms and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 180 grams tomato puree and mix it well.
10. Add 1/2 teaspoon turmeric and mix it again.
11. Then, add 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon red chili and mix it again.
12. Cook for 3 - 5 minutes on medium heat.
13. Now, add 120 grams spinach and mix it well.
14. Add 160 milliliters coconut milk and mix it again.
15. Bring it to a boil.
16. Then, add the boiled chickpeas and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 teaspoon garam masala and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it form heat.
21. Serve hot with roti.
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Vegan Mushroom Risotto With Chickpeas (Easy Recipe)
Creamy and delicious vegan mushroom risotto. This risotto is dairy-free, gluten-free and contains healthy plant-based protein from chickpeas. It’s a flavorful and easy to make weeknight dinner recipe. ????
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Ingredients:
1/2 cup (120 g) risotto rice
1 medium onion diced (divided)
2 large cloves garlic minced (divided)
2 tbsp coconut oil divided
1/4 cup (60 ml) white wine or use more broth
1 1/4 cup (300 ml) vegetable broth heated on the stove
1/2 cup (120 ml) coconut milk canned
3 cups (200 g) mushrooms sliced
1 cup (150 g) chickpeas canned
1 tbsp soy sauce (gluten-free if needed) or tamari
1 tbsp balsamic vinegar
Nutritional yeast to garnish
Fresh parsley, black pepper, sea salt, red pepper flakes to taste
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In this video, I show you a simple recipe for Chickpea Mushroom Burgers (Gluten Free).
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Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Vegan Meatloaf for Thanksgiving and the holidays or any time. Easy and delicious. Vegan Recipe. Nut-free, Soy-free, Can be gluten-free.
Cook some veggies. Pulse the chickpeas and beans, add spices, shape and bake. You can also shape the mixture into fat balls or patties and bake. Use your favorite glaze or my spicy bbq sauce glaze. Serve with cranberry sauce or gravy, some mashed potatoes, other sides and the menu is done! I used up some leftover slices in tacos with guacamole and sprinkled with chipotle pepper.
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