Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil 2 Tomatoes, peeled, seeded,
1 md Onion(s), thinly sliced -and chopped (1 1/2 cups)
2 ts Ginger, minced 3 tb (to 4 tbs)
2 Garlic clove(s), minced -wine or cider vinegar
1 ts Ground cumin 2 c Cooked chickpeas
1 ts Turmeric 2 Potatoes, peeled
1 Cinnamon stick -and diced (2 cups)
2 Green cardamon pods 2 c (to 3 cups)
1 Bay leaf -vegetable stock
1/4 ts (to 1/2 tsp) 1 tb Tomato paste
-cayenne pepper 1/2 c Non-fat yogurt
-or to taste Salt and pepper
2 c Mushrooms, thinly sliced

1. Heat the oil in a large saut? pan. Cook the onion over medium heat
for 2 minutes. Stir in the ginger, garlic, cumin, turmeric, cinnamon
stick, cardamon pods, bay leaf, and cayenne and cook for 2-3 minutes
longer, or until the onion is very soft.

2. Increase the heat to high and stir in the mushrooms and tomatoes.
Cooke for 2-3 minutes, or until most of the mushrooms liquid has
evaporated. Stir in the vinegar and bring to a boil.

3. Stir in the chickpeas, potatoes, 2 cups vegetable stock, the tomato
paste, yogurt, salt and pepper. Simmer for 10 minutes, or until the
potatoes and chickpeas are tender. Add stock as necessary to keep the
stew moist. Just before serving, correct the seasoning, adding
vinegar, salt or cayenne. The dish should be highly seasoned. Serve
over basmati rice with dollops or yogurt and sprigs of cilantro.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 171
Submitted By DIANE LAZARUS On 10-26-95

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