Recipe: Moroccan inspired Oyster Mushroom and Chickpea stew

1 pound Oyster mushrooms, trim the mushrooms off the root ball.2 tablespoons olive oil1/2 teaspoon salt1/4 teaspoon pepper 1 teaspoon ground ginger1 teaspoon tumeric1 teaspoon cumin1/4 teaspoon garlic salt1/4 teaspoon garlic powder1 tablespoon nutritional yeast1 teaspoon paprika1/2 teaspoon cinnamon1 large onion, small diced2 cloves of garlic, minced2 cups vegetable broth1 teaspoon vegetable boullion3 Roma tomatoes, large diced1 15oz can of garbanzo1/2 lemon, juiced2 tablespoons parsley, minced2 tablespoons cilantro, minced2 tablespoons chives, minced 

1. Sprinkle the oyster mushrooms with salt and pepper.
2. Heat oil on high heat see post.  When hot add the mushrooms.
3. Cook for 12 minutes on high stirring frequently.
4. Add ground ginger, tumeric, cumin, garlic salt, garlic powder, nutritional yeast, paprika. cinnamon to the mushroom mixture.  Stir for 2 minutes on high heat.  Move to a bowl and set aside.
5. Add 1 tablespoon oil back to the skillet.  Add onion.  Cook for 5 minutes on high heat stirring frequently.
6. Add garlic and cook for 2 minutes until fragrant.
7. Add 2 cups of vegetable broth and boullion.  Stir in well. Add carrot.  Cook for 5 minutes.
8. Add the roma tomatoes. Cook for 5 minutes.
9. Add the garbanzo beans.  Cook for 10 minutes.
10. Stir in lemon juice and herbs.
11. Serve over rice.