2 large onion -- chopped
1/2 cup water
1 1/2 pounds fresh mushrooms -- sliced
1 1/2 tablespoons cumin seed
28 ounces canned tomatoes -- chopped
2 cups cooked chickpeas -- or 19 oz can, drained
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
1 teaspoon salt
Braise the onions in water for 2-3 minutes then add cumin seed and mushrooms.
Continue cooking over medium heat until onions are soft and mushrooms are browned, about 5 minutes.
Add the tomatoes with their juice to the onion mixture, then chickpeas and other spices.
Cook for 20 - 30 minutes or longer, until the mushrooms are tender and most of the liquid has disappeared.
Salt to taste.
Per Serving: 124 Calories; 2g Fat (12.6% calories from fat); 7g Protein; 23g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 423mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.