Recipe: Moroccan inspired Oyster Mushroom and Chickpea stew

1 pound Oyster mushrooms, trim the mushrooms off the root ball.

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

 

1 teaspoon ground ginger

1 teaspoon tumeric

1 teaspoon cumin

1/4 teaspoon garlic salt

1/4 teaspoon garlic powder

1 tablespoon nutritional yeast

1 teaspoon paprika

1/2 teaspoon cinnamon

1 large onion, small diced

2 cloves of garlic, minced

2 cups vegetable broth

1 teaspoon vegetable boullion

3 Roma tomatoes, large diced

1 15oz can of garbanzo

1/2 lemon, juiced

2 tablespoons parsley, minced

2 tablespoons cilantro, minced

2 tablespoons chives, minced

 

  1. Sprinkle the oyster mushrooms with salt and pepper.
  2. Heat oil on high heat see post.  When hot add the mushrooms.
  3. Cook for 12 minutes on high stirring frequently.
  4. Add ground ginger, tumeric, cumin, garlic salt, garlic powder, nutritional yeast, paprika. cinnamon to the mushroom mixture.  Stir for 2 minutes on high heat.  Move to a bowl and set aside.
  5. Add 1 tablespoon oil back to the skillet.  Add onion.  Cook for 5 minutes on high heat stirring frequently.
  6. Add garlic and cook for 2 minutes until fragrant.
  7. Add 2 cups of vegetable broth and boullion.  Stir in well. Add carrot.  Cook for 5 minutes.
  8. Add the roma tomatoes. Cook for 5 minutes.
  9. Add the garbanzo beans.  Cook for 10 minutes.
  10. Stir in lemon juice and herbs.
  11. Serve over rice.

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  • 1019 Camelia St., Berkeley, CA 94710

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