Curried Mushroom and Chickpeas

I was reading the book “Foods that cause you to lose weight” by NealBarnard M.D and found this recipe in there. It is simple but packed with flavour. The original recipe calls for two tins of diced/crushed tomatoes, but I used only one, as I felt it was enough. Note that oil has been left out. This cuts down on fat and calories but does not affect the flavour.

You can serve this on rice or couscous.

What you will need:

½ cup water

Onion, chopped (optional)

½ tsp cumin

700g mushrooms, sliced

1 can diced/crushed tomatoes

1 can chickpeas, drained

1 tsp turmeric

1 tsp coriander

½ tsp ginger powder

½ tsp chili flakes

Method:

Heat water in a large pot and then add the onions, if using. Cook until soft and then add mushrooms. Cook over medium heat until mushrooms begin to soften and some of the water evaporates. Add tomatoes, chickpeas and spices. Cook on low heat for approximately 30 minutes.