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chickpea & mushroom curry

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Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 2


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Step 1

Drain cashews well. Place them into a blender with 150 g cooked chickpeas, tomato paste, and 200 ml water. Blend briefly until smooth.

Step 2

You can use an immersion blender to achieve a smooth texture.

Step 3

In a large pot place 2 tablespoons of olive oil, chopped leeks, and mushrooms, and cook for about 7-8 minutes until leeks and mushrooms are tender and golden, stirring frequently. Add minced garlic, tofu, and spices, and cook for about 1 minute, while stirring constantly.

Step 4

Stir in chickpea-cashew paste, 250 g cooked chickpeas and 200 ml water. Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 15 minutes until the mushrooms are tender. Stir occasionally.

Step 5

Check the seasonings and add more salt and spices if needed.

Step 6

Serve in a bowl with cooked rice.

Step 7

Top with pan-fried mushrooms and crispy pan-fried chickpeas and garnish with thyme.

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