30 Min
GF
V
Garbanzo Mushroom Lettuce Wraps
Lettuce wraps originated in Southeast Asia as pedestrian street foods and have been around for thousands of years. They are essentially a delicious and nutritious vessel for fillings and are far more satisfying than salads - especially in the summer, when the heat in our bodies helps us digest raw foods. I discovered them when I came to America and have turned many a meal - from morning scrambled eggs to leftover curries or masalas - into lettuce wraps like these.
Lettuce wraps originated in Southeast Asia as pedestrian street foods and have been around for thousands of years. They are essentially a delicious and nutritious vessel for fillings and are far more satisfying than salads - especially in the summer, when the heat in our bodies helps us digest raw foods. I discovered them when I came to America and have turned many a meal - from morning scrambled eggs to leftover curries or masalas - into lettuce wraps like these.
Cook Time
30 Minutes
Serves
4
Directions
Step 1
Heat olive oil in a skillet and pop the cumin seeds. Within a few seconds, add onions. Cook on high heat for 5 to 8 minutes until onions are translucent.
Step 2
Add the button mushrooms and cook until all the liquid has been reduced. This should take another 5 to 7 minutes.
Step 3
Add garbanzo beans, salt, grated ginger, turmeric, and chili powder and continue cooking at low heat. If the mixture appears too dry, add 1 to 2 more tablespoons of olive oil.
Step 4
Add half a cup of tomatoes and cook until the entire mixture has reduced to a relatively dry masala. Stir in the chopped cilantro.
Step 5
Sprinkle with remaining tomatoes and sesame seeds and serve with chilled lettuce.
Notes & Variations
- The mushroom masala taste best if made a few hours ahead of time.
- Be careful when popping the cumin seeds — if they appear burnt or blackish in color, discard them and start again.
- Instead of garbanzo beans, navy and black beans also work well in this recipe.
- Use portobello or shiitake mushrooms to amp up the flavors.
Ingredients
3 tablespoons olive oil, plus more if needed
1/2 teaspoon cumin seeds
1/4 cup minced onion
2 1/2 cups button mushrooms, sliced
1 (14-ounce) can garbanzo beans, rinsed and drained
1 teaspoon sea salt
2 teaspoons of unpeeled grated ginger
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 cup minced tomatoes
1 teaspoon chopped cilantro
Sesame seeds to sprinkle
2 heads baby lettuce (romaine or bibb), chilled
Step 1
Heat olive oil in a skillet and pop the cumin seeds. Within a few seconds, add onions. Cook on high heat for 5 to 8 minutes until onions are translucent.
Step 2
Add the button mushrooms and cook until all the liquid has been reduced. This should take another 5 to 7 minutes.
Step 3
Add garbanzo beans, salt, grated ginger, turmeric, and chili powder and continue cooking at low heat. If the mixture appears too dry, add 1 to 2 more tablespoons of olive oil.
Step 4
Add half a cup of tomatoes and cook until the entire mixture has reduced to a relatively dry masala. Stir in the chopped cilantro.
Step 5
Sprinkle with remaining tomatoes and sesame seeds and serve with chilled lettuce.
3 tablespoons olive oil, plus more if needed
1/2 teaspoon cumin seeds
1/4 cup minced onion
2 1/2 cups button mushrooms, sliced
1 (14-ounce) can garbanzo beans, rinsed and drained
1 teaspoon sea salt
2 teaspoons of unpeeled grated ginger
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 cup minced tomatoes
1 teaspoon chopped cilantro
Sesame seeds to sprinkle
2 heads baby lettuce (romaine or bibb), chilled
Notes & Variations
- The mushroom masala taste best if made a few hours ahead of time.
- Be careful when popping the cumin seeds — if they appear burnt or blackish in color, discard them and start again.
- Instead of garbanzo beans, navy and black beans also work well in this recipe.
- Use portobello or shiitake mushrooms to amp up the flavors.
Tags:
30 Min
GF
V
Stock Your Pantry
Tags:
30 Min
GF
V
Stock Your Pantry
Essential Masala Dabba
$235
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