Mushroom Chickpeas curry

 I am getting sucked into the world of "shorts" lately on youtube. I know, I know...I am old enough to not get sucked up in there but sometimes when you don't want to do what you are supposed to do, and you just want to waste your time...thats the place to be...why TikTok is so popular.

This is one of the recipes I found on those shorts but with my own touches

Mushroom Chickpeas curry (Chickpeas and Mushrooms cooked in Indian spices)

Mushroom Chickpeas curry

Ingredients:

1. 1 can chickpeas drained
2. 8 oz mushrooms cleaned and sliced thick
3. 3-4 tomatoes depending on how big those are halved or quartered
4. 1 tablespoon each of coriander powder, chole masala
5. 1/2 teaspoon each of salt, chilli powder, cumin powder, 
6. 1 teaspoon ginger garlic paste
7. 1 tablespoon oil
8. 2 tablespoons plain yogurt
9. 2 green chillies sliced, 1 teaspoon ginger slicked into thin match sticks.
10. Handful of fresh coriander

In a pan add the tomato quarters or half and 1/2 cup water and cover and cook for 5-6 minutes. Peel the skin off and mash with a potato masher. Add all the spices and ginger garlic paste and cover and cook for 5 minutes. Reduce the heat to low. Add beaten yogurt and chickpeas and stir to combine and simmer covered for 5 minutes. Add mushrooms and stor to combine and cover and cook for 5 more minutes. Garnish with sliced chillies, ginger and coriander and enjoy with Zeera rice or roti

The same recipe like a Pirate would talk...written by GPT

Ahoy, me hearties! Gather 'round for a tale of culinary plunder, a recipe fit for a scurvy dog (in a good way, of course)! We're makin' a dish so flavorful, it'll make ye swab the deck with yer tongue!

First, ye'll grab yer pan, see? Toss in them tomato quarters, or halves if they be monstrous big, and a half cup of water, mind ye. Cover that treasure chest and let it simmer for five or six minutes, until them tomatoes be soft as a cabin boy's backside.

Once they're good and mushy, peel off their skins like ye're shuckin' oysters. Then, grab yer trusty potato masher and mash 'em 'til they're smoother than a mermaid's tail.

Now comes the spice rum! Sprinkle in all yer spices – the hotter the better, says I! – and a dollop of ginger-garlic paste. Cover the pan again and let it cook for five minutes, until the aromas be fillin' the air like a sea shanty.

Lower the heat, me mateys, to a gentle simmer. Add in yer beaten yogurt – none of that fancy stuff, just a good ol' dollop – and them chickpeas, the heart of this dish. Stir it all together like ye're mixin' a grog. Cover it up and let it simmer for another five minutes, until the flavors have a chance to mingle like pirates at a tavern.

Next, toss in them mushrooms, plump and juicy like treasure chests. Stir 'em in with a hearty "Yo ho ho!" and cover the pan once more. Let it cook for five more minutes, until the mushrooms be tender and soaked in all that flavor.

Finally, the grand finale! Garnish with sliced chillies, ginger, and coriander – the jewels of this culinary crown! And then, me hearties, serve it up with Zeera rice or roti, fit for a king… or a pirate captain! Enjoy yer bounty! Arrr!