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Chickpeas with oyster mushrooms
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 by Anjum Anand
The flavour of the mushrooms adds a wonderful earthy, almost smoky flavour to the gravy that works so well with the chickpeas.
Serves 4
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 Ingredients
4 tbsp vegetable oil
2 inch shard of cinnamon
3 cloves
¾ tsp cumin seeds
1 medium-large onion, chopped
4 fat cloves garlic, peeled
¾ inch ginger, peeled
3 medium tomatoes, quartered
½ tsp turmeric powder
2 tsp coriander powder
¼–½ tsp red chilli powder
1 tsp garam masala
Salt to taste
200g oyster mushrooms, cleaned
600g tin of chickpeas (I use the remaining chickpeas in a salad)
450ml water
Handful of fresh coriander, chopped
Method
1. Heat the vegetable oil in a medium non-stick saucepan. Add the whole spices and cook for 20 seconds.
2. Add the onion and cook until well browned, around 8–10 minutes.
3. Meanwhile, make a purée with the ginger, garlic and tomatoes. Pour this onto the cooked onions and add the remaining spices, salt and 150ml of the water.
4. Bring to the boil and cook, covered, for 20 minutes making sure there is enough water in the pan.
5. Allow the water to dry off and stir-fry the masala in the pan for 3–4 minutes or until you see it release small oil droplets in the pan.
6. Stir in the mushrooms and cook for 4–5 minutes or until they start release their water. Add the chickpeas and the remaining water.
7. Bring back to a boil and simmer for 5 minutes. Take out 3 tbsp of the chickpeas, mash well and stir back into the pot. Sprinkle the coriander over and serve.
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