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.
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