Anti Inflammatory Tomato-Ginger Masala Chickpeas with Mushrooms
This deeply spiced, plant-powered dish is the kind of one-pot meal that makes the whole kitchen smell incredible from the moment the onions hit the oil. Turmeric, ginger, cumin, coriander, and smoked paprika come together in a rich tomato base — and nearly every one of those ingredients carries well-documented anti-inflammatory properties, so this isn't just comfort food, it's comfort food that works for you. Cremini mushrooms add a satisfying meatiness and soak up all that spiced sauce as everything simmers low and slow for 20 to 25 minutes. Chickpeas bring plant-based protein and fiber to the bowl, making this a genuinely filling dinner without any of the heaviness that can come from animal proteins. A bright finish of fresh lemon juice and chopped cilantro lifts the whole dish and keeps the flavors from feeling muddy or one-note. This recipe serves four, so it's great for a weeknight family dinner or for meal-prepping lunches that actually taste better the next day.
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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
- 10 oz cremini mushrooms, sliced ¼ inch thick
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup low-sodium vegetable broth
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or 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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