Easy Chickpea Masala with Broccoli and Mushroom
Simple chickpea masala with mild curry sauce and the combination of veggies. It is a great under 30-min lunch/dinner recipe for busy days.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Chop onion and garlic. Cut broccoli and mushroom into smaller pieces.
Preheat a wok or a frying pan at medium heat and add olive oil. Start with adding the onions. Once it's almost sauteed you can add the chopped garlic cloves. Sautee them together for a minute.
Add chopped broccoli and mushroom and fry them for a couple of minutes stirring continuously.
Add tomato sauce and pour hot water until vegetables are covered. Right after, add all seasoning: sweet paprika powder, curry, turmeric, cumin, ginger, cinnamon, salt, and pepper. The amounts of spices I used will result in a medium intense curry flavor.
Now simmer on medium heat (not boiling) the broccoli and the mushroom in the sauce. As we prefer broccoli to stay a bit crunchy, we cook them for approx. 10 mins.
When you like the texture of the broccoli, you can add the canned chickpeas and dairy-free cooking cream and bring it to boil. The chickpeas don't really need to be cooked as they are canned and ready to eat.
Serve them with rice. Good appetite!