Mushroom Curry With Spinach & Chickpeas
#mushroomcurry #sabzirecipe
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Servings - 2 - 3
INGREDIENTS
Chickpeas - 180 grams
Water - 500 milliliters
Dry red chili - 5
Coriander seeds - 3 tablespoons
Cinnamon stick - 2 inch
Cardamom - 6 pods
Cloves - 1 teaspoon
Black peppercorns - 1 teaspoon
Turmeric - 1 teaspoon
Cumin - 1 tablespoon
Fennel seeds - 1 tablespoon
Water - 500 milliliters
Oil - 2 tablespoons
Onions - 100 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 teaspoon
Turmeric - 1 teaspoon
Curry powder - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Mustard seeds - 1 teaspoon
Water - 50 milliliters
Mushrooms - 450 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Tomato - 300 grams
Coconut milk - 400 milliliters
Spinach - 100 grams
Coriander - for garnishing
PREPARATION
1. In a bowl, add 180 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pan, add 5 dry red chili, 3 tablespoons coriander seeds, 2 inch cinnamon stick, 6 pods cardamom, 1 teaspoon cloves, 1 teaspoon black peppercorns, 1 teaspoon turmeric, 1 tablespoon cumin, 1 tablespoon fennel seeds and dry roast until it turns golden brown in color.
3. Remove it from heat and transfer this into a grinder and grind it into a fine powder.
4. Keep aside.
5. Take a pressure cooker, add the soaked chickpeas, 500 milliliters water and cover it with lid.
6. Cook till you hear 4 whistles.
7. Remove it from heat and drain the chickpeas.
8. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.
9. Add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes or until it turns golden brown in color.
10. Add 1 teaspoon green chili, 1 teaspoon turmeric and stir well.
11. Add 1 teaspoon curry powder, 1 tablespoon dry fenugreek leaves, 1 teaspoon mustard seeds and mix it well.
12. Then, add 50 milliliters water and stir well.
13. Now, add 450 grams mushrooms, 1 teaspoon salt, 1 teaspoon black pepper and mix it well.
14. Cook for 7 - 10 minutes on medium heat.
15. Add 300 grams tomato and mix it well.
16. Cook for another 7 - 10 minutes on medium heat.
17. Then, add the boiled chickpeas in it and mix it well.
18. Add 400 milliliters coconut milk and mix it well.
19. Bring it to a boil.
20. Now, add 100 grams spinach and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.
Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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MUSHROOM CHICKPEA Curry - DHINGRI CHOLE, Earthy vegan curry
Also known as Dhingri Chole, this recipe earthy taste and the combination of mushroom and chickpeas is heavenly. The rich gravy is made extra special with a homemade Garam masala for maximum flavor -
Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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You can find the whole recipe here -
Ingredients
2 medium red onions finely chopped
2-3 green chillies finely chopped
1 tsp each turmeric and chilli powder
1 tsp each ginger and garlic paste
2 tsps garam masala
2 tomatoes, 1 finely chopped & one blanched and pureed
300 gms canned chickpeas
10 - 12 mushrooms chopped in half if large
1 - 2 cups water
Chopped coriander
Salt to taste
Process
Heat some oil and sautee the onion and green chillies till the onion is translucent
Add the finely chopped tomato and one tsp each of of turmeric and chilly powder and mix
Add one tsp each of ginger and garlic paste and stir, cooking to remove the raw taste
Add 2 tsps pf garam masala and mix and keep pressing the tomatoes down with the back of your spoon
Add the tomato that was blanched and pureed, add salt and mix
Add a cup of water, stir, cover and cook for a few minutes
Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon
Add the chickpeas followed by the mushrooms
Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required
Garnish with finely chopped coriander and serve
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I was taught by an Arab grandmother! ????????This chickpea recipe will conquer everyone!
Ingredients
500 g peas (chickpeas)
2 pcs red bell pepper
20 ml vegetable oil(+:-)
1 pc red onion
Green onion
Dill
Cilantro
15 ml vegetable oil (olive oil)
1.5 tablespoons lemon juice
Chicken Tetrazzini (Italian creamy chicken mushroom pasta bake)
Chicken Tetrazzini is a big, bubbly Italian pasta bake with a creamy sauce, juicy chicken and buttery garlic mushrooms. It's cheesy and molten, and it's a pasta bake dream come true!
Mushroom Chickpea Curry - Dhingri Chole - By VahChef @ VahRehVah.com
Mushroom Chole curry or Dhingri Chole masala is a classic Indian style dish consisting of mushrooms and chole or garbanzo cooked together in some exotic Indian spices and fresh chole masala. Serve along with roti, chapatti etc.
Mushrooms 100 g
Kabuli chana (garbanzo) 150 g
Onions (medium size) 2 n
Salt
Oil 2 tb
Turmeric
Green chilly 3 n
Chilly powder 1 ts
Chole masala 1 ts
Tomato chopped 2 n
Coriander chopped ½ b
Heat oil in a pan add onions chopped, salt, cook this onions till slightly golden in colour, then add turmeric, green chilly, chilly powder, chole masala, chopped tomatoes, mix it well put the lid on and let it cook for 3 minutes till tomatoes are tender, add garbanzo (boiled), mushrooms, and add some water, and let it cook for 10 minutes, then add chopped coriander, switch off the flame.
Serve this hot with naan, puri and chapathi.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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