Curried Mushrooms and Chickpeas

This recipe is from the classic cookbook The Peaceful Palate by Jennifer Raymond. She credits the recipe to her friend Inder Singh, so I honor them both. Here is Jennifer’s delightful introduction to the recipe:

The original version of this recipe was given to me by my dear friend Inder Singh. It called for 1 to 2 teaspoons of cayenne and was very fiery indeed! I have reduced the amount of cayenne (much to Inder’s dismay) to ½ teaspoon. If the dish is still too hot for your taste, decrease the cayenne to ¼ teaspoon. If, like Inder, you find this recipe too mild, add more cayenne. Serve with dal and pilau or couscous.

You’ll notice I reduce the amount to 1/8 teaspoon! When it comes to “hot” spices or sauces, know your own taste, and that of the people you are serving, and err on the side of being conservative (because you can easily add but not subtract “heat”).

Dal is a dish made with lentils or other split peas/pulses. Pilau and couscous are grain dishes made from rice and wheat, respectively; any grain you like is good with a curry.