Curried Mushrooms and Chickpeas

2 large onions chopped
1 1/2 Tbs cumin seeds
1 1/2 pounds mushrooms sliced
2 cans crushed tomatoes
1 can chickpeas, drained
1 tsp turmeric
1 tsp coriander
1/2 tsp cayenne
1/2 tsp ginger

Heat 1/2 cup water in a large pot and add the onions.
Cook until soft (about 5 minutes)
Add cumin seeds and mushrooms
Cook over medium head until mushrooms are light brown (approx 10 minutes).
Add tomatoes, chick peas and spices
Cook 30 minutes or longer until mushrooms are tender and flavours are well blended

I added some spinach to this as well - at the end so it remained bright green and colourful.

1/2 tsp of cayenne made it quite hot - you may wish to reduce this.

If too hot try adding lemon or lime juice and serve with a side of
banana sambal (sliced bananas, shredded coconut & lemon juice)

This recipe from "Fat Free and Easy" by Jennifer Raymond