Chickpeas & Mushrooms in a Spiced Tomato Sauce

This recipe is inspired by Nigel Slater, who I think is especially great at offering up earthy combinations to enjoy on winter evenings. I’ve tweaked it but his original is here. It serves two people. I haven’t worked out the calories (sorry) mainly because the nut content is too high to say low calorie but it you’re doing healthy not just calories go for it, it is very tasty!



  • 2 tbsp rape seed oil
  • 2 cloves garlic, peeled and thinly sliced
  • 2 cm fresh ginger, peeled and cut into matchsticks
  • 1 red chilli, finely chopped
  • 2 tsp yellow mustard seeds
  • 400g canned tomatoes
  • 2 medium onions, peeled and cut into segments
  • 1 tsp cumin seeds
  • 50g cashew nuts
  • 400g can chickpeas
  • 50g dried mushrooms (rehydrated) or 100g chestnut mushrooms sliced
  • Handful fresh coriander or flat leaf parsley

What to do 

  1.  Cook the ginger, garlic and chilli in half of the oil until soft and golden (2 or 3 minutes).
  2. Add the mustard seeds cooking for a further 2 minutes before adding the tomatoes and leave to simmer for 15 minutes.
  3. Heat the rest of the oil in a frying pan and cook the onions until soft. Then add the cumin and cashew nuts cooking until all are golden brown.
  4. Stir the chickpeas and mushrooms into the tomato sauce, season and when piping hot split between two bowls and top with the onion mixture and coriander leaves.

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