Chickpeas with Mushrooms

• 1/4 cup olive or canola oil
• 1/2 teaspoon whole cumin seeds
• One 2-inch cinnamon stick
• 1/2 medium red onion, finely chopped
• 2 teaspoons finely grated peeled fresh ginger
• 1 large clove garlic, crushed to a pulp
• 10 medium-sized mushrooms (about 1/2 pound total), cut lengthways into 1/4-inch-thick slices
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 medium tomato, chopped
• 2 1/2 cups cooked, drained chickpeas from a can, preferably organic (save liquid)a 25-ounce can is about right
• 3/41 teaspoon salt, or to taste

1. Pour the oil into a wide pan and set over medium-high heat.
2. When hot, put in the cumin seeds and cinnamon.
3. Let the spices sizzle for a few seconds.
4. Then add the onions.
5. Stir and fry until the edges of the onions brown a bit.
6. Add the ginger and garlic and stir once or twice.
7. Add the mushrooms.
8. Stir until they are wilted.
9. Add the coriander, cumin, turmeric, and cayenne.
10. Stir a few times.
11. Add the tomato and 1/2 cup of either the chickpea liquid from an organic can or water.
12. Cover, turn heat to low, and cook 10 minutes.
13. Add the drained chickpeas, salt, and 1 cup of the organic chickpea liquid or water or a mixture of the two.
14. Bring to a simmer.
15. Cover, turn heat to low, and cook gently for 1520 minutes, stirring now and then.

olive, cumin seeds, cinnamon stick, red onion, fresh ginger, clove garlic, mushrooms, ground coriander, ground cumin, ground turmeric, cayenne pepper, tomato, salt

Taken from www.epicurious.com/recipes/food/views/chickpeas-with-mushrooms-373846 (may not work)