Vindaloo Chickpeas and Mushrooms

Serves 4

  • 2 tablespoons vegetable oil
  • 1 lb crimini or button mushrooms, halved
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 container (15 oz) Maya Kaimal Vindaloo (for club size use about 2 cups)
  • ¼ cup chopped, fresh cilantro (optional)
  • In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of 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.



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