0 (0)

Sides, Vegetarian

Garbanzo- mushroom masala

Garbanzo- mushroom masala
Los Angeles Times

The pods are pale green and downy, and the bright beans within are tender and crisp. You can eat them straight out of the shell, or toss them into any number of dishes. No, they're not edamame. Nor are they ... Read more

Total time: 50 minutes | Serves 4
  • 3/4 cup peeled fresh garbanzo beans (about 1/4 pound)
  • 2 medium tomatoes
  • 2 tablespoons oil
  • 3/4 cup chopped onion
  • 1 tablespoon finely minced ginger
  • 1/2 small serrano chile, seeded and chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon finely minced garlic mixed with 1 teaspoon water to make a paste
  • 2 tablespoons water
  • 1/2 pound small button mushrooms, cut into quarters
  • Pinch of hot red chili powder
  • 1/2 teaspoon salt
  • 1/3 cup thinly sliced green bell pepper
  • 1/2 teaspoon garam masala

Step 1Place the garbanzo beans in a colander and rinse well under cold running water. Drain.

Step 2Cut the tomatoes in half, reserving one half. Dice the remaining tomatoes. Cut the tomato half into 4 wedges. Set aside.

Step 3Heat the oil in a wok over medium heat. Add the onion and saute for 3 to 5 minutes, until softened and light brown. Add the minced ginger and serrano chile and stir for 12 to 15 seconds.

Step 4Dissolve the ginger and garlic pastes in the 2 tablespoons water, add to the wok and stir for 1 minute.

Step 5Add the mushrooms and cook over medium heat 8 to 10 minutes, until the mushrooms have released their moisture and turn golden brown, stirring often.

Step 6Add the chopped tomatoes, garbanzos, chili powder and salt. Cook until the tomatoes have cooked down and the garbanzos are tender, about 10 to 11 minutes, continuing to stir frequently.

Step 7Add the bell pepper and cook, stirring, about 1 to 2 minutes. Add the tomato quarters and stir until just heated through. Sprinkle the mixture with garam masala and stir.

Step 8Spoon the mixture into a serving dish and serve with steamed or Indian rice or any kind of Indian bread.

Note: From Jayanta Paul, executive chef of Maurya Restaurant in Beverly Hills. Ginger paste can be found at Indian markets.


Grilled Spring Carrots with Fresh Za’atar and Tahini Labneh
Grilled Spring Carrots with Fresh Za’atar and Tahini...

Watermelon Unleaded
Watermelon Unleaded

American-style biscotti
American-style biscotti

Tuna and cucumber with citrus mayonnaise
Tuna and cucumber with citrus mayonnaise

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Roasted brussels sprouts with pears and black forest ham
Quinoa lentil salad with tomatoes
Tomato, fennel, fresh garbanzo and olive bread salad
Focaccia stuffing