Garbanzo Mushroom Lettuce Wraps

3 tablespoons olive oil, plus more if needed

½ teaspoon cumin seeds

¼ cup onion, minced

2½ cups button mushrooms, sliced

1 (14-ounce) can garbanzo beans, rinsed and drained

1 teaspoon salt

2 teaspoons of unpeeled grated ginger

½ teaspoon turmeric

½ teaspoon chili powder

1 cup tomatoes, minced

1 teaspoon cilantro, chopped

Sesame seeds to sprinkle

2 heads of baby lettuce (romaine or bibb), chilled

Instructions: Heat up olive oil a skillet

and as soon as the oil is just shy of smoking, add cumin seeds. They will pop and sizzle; within a few seconds, add onions. Cook on high heat for 5-8 minutes until onions are translucent.

Add button mushrooms and cook until all the liquid has been reduced. This should take another 5 to 7 minutes.

Add garbanzo beans, salt, grated ginger, turmeric and chili powder and continue cooking at low heat. If the mixture appears too dry, add 1-2 more tablespoons of olive oil.

Add half a cup of tomatoes and cook until the entire mixture has reduced to a relatively dry masala. Stir in the chopped cilantro.

Sprinkle with remaining tomatoes and sesame seeds and serve with chilled lettuce.

Ideas/variations

• The mushroom masala tastes 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.

• Navy and black beans also work well in this recipe instead of garbanzo beans.

• Use portobello or shiitake mushrooms to amp up the flavors.

Serves 4