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 cup Maya Kaimal Vindaloo
- 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 Vindaloo. 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.