Ingredients:
Chickpeas – 1 1/4 cups, boiled, drained
Mushrooms – 5, medium, sliced
Red Onions – 1/2 cup, finely chopped
Tomato – 1/4 cup, chopped
Garlic – 1 clove, small, minced
Cinnamon Stick – 1 one inch stick
Cumin Seeds – 1/4 tsp
Olive Oil – 3 to 4 tblsp
Cumin Powder – 1/4 tsp
Turmeric Powder – a pinch
Coriander Powder – 1 tsp
Red Chilli Powder – 1/4 tsp
Ginger – 1 tsp, finely grated
Salt as per taste
Method:
1. Heat oil in a pan over medium flame.
2. Add the cumin seeds and cinnamon.
3. Fry for a few seconds and add the onions.
4. Saute till the onions are lightly brown.
5. Add ginger and garlic.
6. Stir well.
7. Add the mushrooms and cook till they are wilted.
8. Add the coriander powder, cumin powder, turmeric powder and red chilli powder.
9. Stir well and add the tomato.
10. Pour 1/4 to 1/2 cup of water and cover the pan with a lid.
11. Reduce flame to low and simmer for 5 to 10 minutes.
12. Now add the chickpeas, salt and 1/2 cup of water.
13. Cover with a lid and simmer for 15 minutes, stirring from time to time.
14. Remove and serve hot.
