Tasty chickpea and mushroom cream, scented with curry… an easy and quick recipe, perfect for cold evenings. The mushrooms are cooked in a pan while you prepare a simple chickpea soup with garlic, spices, and vegetable broth. In just a few minutes, you’ll have a flavorful and comforting dish on your table that you can enrich with some golden croutons toasted in a pan.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 209.33 (Kcal)
- Carbohydrates 28.40 (g) of which sugars 3.36 (g)
- Proteins 11.36 (g)
- Fat 5.46 (g) of which saturated 0.41 (g)of which unsaturated 0.27 (g)
- Fibers 8.91 (g)
- Sodium 707.08 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 oz canned chickpeas
- 7 oz cardoncelli mushrooms (or mixed mushrooms)
- 2 cloves garlic
- 1 tsp curry (or garam masala)
- to taste vegetable broth
- 1 potato (optional)
- parsley
- extra virgin olive oil
- salt
Tools
- Casserole
- Pan
- Immersion Blender
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Preparation
Clean the mushrooms by removing the dirt, rinse them quickly or wipe them with a damp cloth.
Cut them into pieces and cook them in a pan with a clove of garlic, a drizzle of oil, and a pinch of salt. If necessary, wet the bottom with a little water.
When they are tender, turn off the heat and set aside.
Pour a drizzle of oil into a casserole, add another crushed clove of garlic and curry.
Sauté for a few moments, then add the chickpeas (drained from their liquid). If desired, you can also add a potato (about 3.5 oz) cut into cubes.
Add a spoonful of previously cooked mushrooms, cover everything with hot vegetable broth, and adjust the salt.
Cook for 10-15 minutes, then blend the soup with an immersion blender. If you prefer, you can leave some chickpeas whole.
Return the obtained cream to the casserole, add the rest of the mushrooms and a handful of chopped parsley.
Allow to season for a few more minutes, adding a ladle of broth if needed.
The chickpea and mushroom curry cream is ready, distribute it in plates and serve hot… enjoy your meal!
Tips and Notes
Adjust the amount of curry to your taste. You can use milder or spicier curry powder, or use curry paste (in this case, use about half a tablespoon).
You can use cardoncelli, champignon, shiitake, pleurotus mushrooms, or a mix. Frozen mushrooms can also be used (though I recommend fresh ones).
You can use dried chickpeas, adjusting the soaking and cooking times accordingly.
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