Low Sodium Golden Coconut Curry Chickpea Tagine with Mushrooms

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Golden Coconut Curry Chickpea Tagine with Mushrooms

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Ingredients

4 servings

For the tagine

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
2 tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
¼ tsp cayenne pepper
10 oz cremini mushrooms, quartered
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
1 cup vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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