Gin's Portobello Vegan Chana Masala

• Vegan
• Gluten free

• Produce

  • 1 Bell pepper, large
  • 3 cup Chickpeas, Cooked
  • 3 cloves Garlic
  • 1 Onion, medium
  • 4 cup Portobello mushrooms
  • 1 15 oz. can Tomatoes, no-salt added

• Condiments

  • 2 tbsp Peanut butter

• Baking & Spices

  • 2 tsp Chili powder
  • 2 tsp Curry powder, red
  • 3 tsp Garam masala
  • 1 tsp Paprika, smoked
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

Found on eathealthyeathappy.com

Description

Ingredients

• 2 Tbs olive oil
• Spices:
• - 3 tsp garam masala
• - 2 tsp red curry powder
• - 2 tsp chili powder
• - 1 1/2 tsp cumin
• - 1 tsp smoked paprika
• - 1/4 tsp crushed red pepper flakes
• 1 medium onion, sliced
• 1 large bell pepper, sliced
• 3 cloves garlic, minced
• 4 c sliced portobello mushrooms
• 3 c cooked, drained chickpeas (cooked from 1 c dried, or use 2 15 oz. cans)
• 1 15 oz. can diced no-salt-added tomatoes
• 2 Tbs peanut butter
• 1/2 tsp salt

Directions

• Combine the oil and spices in a large saucepan or cooking pot. Let the spices bloom over low heat for about 5 minutes.
• Raise the heat to medium and add the onion. Cook the onion for about 5 minutes, stirring often. Add roughly 1/4 c water to deglaze the pan.
• Add the pepper and cook 5 minutes, stirring often. Add another 1/4 c water to deglaze.
• Add the garlic and portobellos. Turn the heat down to medium low and cook 5 minutes, stirring often.
• Add the chickpeas, tomatoes, peanut butter and salt. Stir to combine well. Cover, turn the heat to low and let everything heat through for 10 minutes, stirring occasionally.