VINDALOO CHICKPEAS AND MUSHROOMS

VINDALOO CHICKPEAS AND MUSHROOMS

Serves 6

  • 3 tablespoons vegetable oil
  • 1 1/2 lb crimini or button mushrooms, halved
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 container Maya Kaimal Vindaloo 
  • ¼ cup chopped, fresh cilantro (optional)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the mushrooms and stir until lightly browned.
  • Add the chickpeas and the Maya Kaimal Vindaloo sauce. Cover and simmer over lower heat until mushrooms and chickpeas are tender, about 10 minutes. Add a little water if sauce becomes too thick. Stir in cilantro.
  • Serve with basmati rice or Indian naan or other flatbread.