Serve this over cooked brown rice.
Chickpeas - 1 14.5oz can; drain, retaining the liquid for cooking
2 medium to large tomatoes, seeded, OR 1 15-oz can diced tomatoes
1 large onion, chopped fine
1 medium to large clove of garlic, mashed, or 1.5 tsp garlic paste
1 tsp ginger powder
4 tsp garam masala powder
3 tsp coriander powder
1/2 tsp Chili powder (or up to 1 tsp, to taste for hot spice)
Fresh mushrooms - 8 oz.
(Here you can substitute or add just about anything--cooked chunked potatoes, peas, green beans, red bell pepper, large pieces of onion, lima beans, tofu, seitan...)
In a large nonstick frying pan, heat about 1/4 cup of chickpea water in a pan, just below medium heat.
When the water is hot, add the tomatoes, onions, garlic, and ginger. Sweat the vegetables until the tomatoes break down. Add more chickpea water as needed to keep it all moist and break down the vegetables.
With a wooden spoon, crush the mixture in the pan to make a thick sauce. Add a little chickpea water if needed to moisten the sauce.
Add garam masala and coriander powder and stir. If the mixture becomes too thick, add a little chickpea water or plain water.
When the spices are nicely cooked, add mushrooms and chickpeas and enough water to make a medium-consistency sauce. Stir to cover all the mushrooms and chickpeas. Cook over a medium-low heat. Check and stir occasionally, until you have a nice sauce and vegetables are cooked through.
Salt if needed. (Don’t oversalt!)
Serve over cooked rice.