Chickpeas with Mushrooms

Visit the Indian Food Glossary for information on the ingredients in this recipe

The first recipe I ever tried from At Home with Madhur Jaffrey was this spicy chickpea and mushroom dish. Well, how could I resist combining chickpeas and mushrooms when they are two of my very favorite ingredients and they pair so well together. This Indian-spiced dish can be served as is but I decided that I liked the idea of presenting it in a wrap topped with yogurt and a sprinkling of hot sauce. I adapted the recipe slightly, but generally stuck to Ms. Jaffrey's instructions. For an extra special mushroom treat, serve with a generous portion of mushroom curry as a side.

Chickpeas with MushroomsChickpeas with Mushrooms
Recipe by
Adapted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
Cuisine: Indian
Published on December 14, 2010

Buttery chickpeas and tender mushrooms simmered in a fragrant, earthy and spicy cinnamon and spice sauce

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  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 1/4 cup ghee or olive oil
  • 1 teaspoon cumin seeds
  • 2-inch piece cinnamon stick
  • 1 small red onion, finely chopped
  • 1-inch piece ginger, grated or minced
  • 1 clove garlic, crushed or minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 10 to 12 cremini or white mushrooms, sliced
  • 1 small tomato, diced
  • 2 to 3 green chilies, seeded and finely chopped
  • 1 1/2 teaspoons sea salt, or to taste
To serve (optional):
  • 8 to 10 soft tortillas
  • 1 small tomato, diced
  • fresh chopped parsley or cilantro
  • 1 small onion, finely chopped
  • yogurt or sour cream
  • hot sauce
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the chickpeas are buttery soft — 1 to 1 1/2 hours. Drain, reserving the cooking liquid, and set aside.

  • Heat the ghee or oil in a large saucepan over medium-high heat. When hot, add the cumin seeds and cinnamon stick. Stir and fry for a minute. Add the onion and stir for 5 minutes or until the onions begin to brown. Toss in the ginger and garlic, coriander, cumin, turmeric and cayenne. Stir once and then add the mushrooms and cook for 8 to 10 minutes until they begin to lose their liquid. Add the tomato, chopped chilies and a 1/2 cup of the reserved chickpea cooking liquid. Cover the pan, reduce the heat to low, and simmer for 10 minutes.

  • Add the cooked chickpeas to the pan along with the salt and 1 cup of the reserved chickpea cooking liquid. Bring to a gentle boil, reduce the heat to low, cover, and simmer for another 15 to 20 minutes, stirring occasionally.

  • To serve as a wrap, place a few tablespoons of the chickpea mushroom mixture in the middle of a tortilla. Add some finely chopped tomato, chopped fresh parsley or cilantro and finely sliced onion if desired. Wrap, transfer to a plate, and top with fresh yogurt or sour cream drizzled with hot sauce or with your favorite chutney or salsa.

Makes 6 to 8 servings

Other spicy chickpea recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Chickpea Vindaloo
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy
Spicy Chickpeas with Ground Pomegranate Seeds

On the top of the reading stack: 1,000 Indian Recipes

Audio Accompaniment: Marsen Jules


MapMaster said...

Stunning and delicious, fantastic recipe.

The Food Hunter said...

I also love chickpeas and mushrooms but never thought to cook them up together like this. Thanks for a great suggestion.

Susan said...

Looks fantastic. I can smell cinnamon stick from here. I had a very ordinary meal tonight. Such regrets.

Priya Suresh said...

Slurp, thats a delectable dish, tempting!

Mushrooms Canada said...

Looks delicious! Could you use canned chickpeas in this recipe instead of dried?
- Brittany

Lisa Turner said...

Yes, you could, but I do recommend using dried chickpeas.

Ivy said...

Wow, sounds delicious and you know by now how much I love mushrooms. I would have never thought to combine mushrooms with cinnamon (which I also love in savory dishes). I shall definitely try this combination.

Wendy (The Local Cook) said...

I love mushrooms . . . will have to try this!

Chilli Loves Malli said...


I love garbanzo beans too and this is a gorgeous and appetizing dish!
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