Mushrooms in Spicy Tomato Sauce

Makes 8 servings

The original version of this recipe called for 2 teaspoons of cayenne pepper and was a real eye-opener. The cayenne has been reduced to 1/2 teaspoon; if it is still too hot for your taste, decrease to 1/4 teaspoon. Serve with curried lentils and rice.

2 large onions, chopped
¹/₂ cup water
1 ¹/₂ tablespoons cumin seeds
1 ¹/₂ pounds sliced mushrooms
1 28-ounce can chopped tomatoes, undrained
2 cups cooked chickpeas, or 1 15-ounce can chickpeas, drained
1 teaspoon turmeric
1 teaspoon ground coriander
¹/₂ tablespoon cayenne pepper
¹/₂ teaspoon ground ginger
1 teaspoon salt, or to taste

Braise onions in water for 2 to 3 minutes, then add cumin and mushrooms. Continue cooking over medium heat until onions are soft and mushrooms are browned, about 5 minutes.

Add tomatoes and their liquid, chickpeas, turmeric, coriander, cayenne, and ginger. Cook 20 to 30 minutes, or longer if time allows, until mushrooms are tender and most of the liquid has disappeared. Add salt to taste.

Per serving (1/8 of recipe)

• Calories: 122
• Fat: 1.8 g
• Saturated Fat: 0.2 g
• Calories from Fat: 13.5%
• Cholesterol: 0 mg
• Protein: 6.5 g
• Carbohydrates: 22.7 g
• Sugar: 3.9 g
• Fiber: 6.1 g
• Sodium: 449 mg
• Calcium: 72 mg
• Iron: 3.7 mg
• Vitamin C: 18.9 mg
• Beta Carotene: 229 mcg
• Vitamin E: 0.4 mg

Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.