Anti Inflammatory Golden Coconut Curry Chickpea Tagine with Mushrooms
This deeply aromatic one-pot dish is the kind of meal that makes your whole kitchen smell incredible from the moment the spices hit the pan. Turmeric, cumin, coriander, cinnamon, and a touch of cayenne build a warm, complex base that's anything but one-dimensional, and the combination of creamy full-fat coconut milk and bright lemon juice at the finish ties everything together beautifully. Cremini mushrooms add a satisfying, meaty texture alongside the hearty chickpeas, so every spoonful feels genuinely substantial. The long simmer — about 20 to 25 minutes uncovered — lets the sauce reduce and cling to every ingredient, which means the flavors just keep getting better the longer it cooks. Turmeric and ginger are both central to the recipe rather than token additions, so you're getting a real dose of the good stuff in every bowl. It serves four and comes together in a single Dutch oven, making cleanup as easy as the cooking itself. Finish with fresh cilantro and a squeeze of lemon for a little brightness that lifts the whole dish.
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Learn more →Ingredients
4 servings
For the tagine
- 3 tbsp extra virgin olive oil
- 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
- 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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