Eosinophilic Esophagitis Friendly Tomato-Ginger Masala Chickpeas with Mushrooms
Total time55 min
Prep time15 min
Cook time40 min
4.7(25)
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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
- 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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