Ingredients

The following ingredients have 4 Servings
  • 3 teaspoons olive oil (divided)
  • 1 yellow onion (diced)
  • 2 garlic cloves (minced)
  • 1 1/2 tablespoons minced fresh ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 8 ounces crimini or baby Bella mushrooms, (sliced)
  • 6 ounces shiitake mushrooms (stems removed, sliced)
  • 1 28 ounce can crushed tomatoes
  • 1 14 ounce can chickpeas (garbanzo beans), (drained & rinsed)

Instruction

  • Heat 2 teaspoons olive oil in a large saucepan set over medium heat. Add onion and cook until the onion is just starting to brown.
  • Add the garlic, ginger, coriander, salt and pepper, and cook, stirring, for 30 seconds.
  • Add the remaining 1 teaspoon olive oil, and add the crimini and shiitake mushrooms. Cook, stirring, until the mushroom are tender, about 5 minutes.
  • Add the crushed tomatoes and chickpeas to the mushrooms. Bring to a boil, then reduce to a simmer. Cook for 10 minutes until the sauce is starting to thicken.
  • Serve and garnish with green onions, if desired.