Curried Mushrooms and Chickpeas

Servings: 8

½ cup water
2 large onions, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
¼ teaspoon ground cayenne
1 tablespoon fresh ginger grated, or 2 teaspoons ground ginger
½ teaspoon salt (optional)
1 ½ pounds cremini mushrooms (or white), sliced
1 28-ounce can crushed tomatoes
1 15-ounce can garbanzo beans, drained

Heat the water in a large pot over medium high heat. Add the chopped onion, cover and cook until soft, about 5 minutes. Add the turmeric, coriander, cayenne, ginger and salt. Cook for 2 minutes stirring occasionally.

Add the mushrooms, cover and continue to cook for about 5 minutes, stirring occasionally until “saucy”.

Add the tomatoes and garbanzo beans, cover and cook 30 minutes until the mushrooms are tender and the flavors are well blended.

Serve over couscous, baked potatoes or rice.