Low Iodine Golden Coconut Curry Chickpea Tagine with Mushrooms
Total time55 min
Prep time15 min
Cook time40 min
4.7(12)
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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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