We’re gaining strength for the upcoming school year. Here’s the recipe for chickpea curry - lots of plant based protein and hot spices. Indian food provides us with vegan power again!
Ingredients:
400g canned chickpea
200g tinned chopped tomatoes
1/2 onion
1/2 chili pepper
4 tbsp coconut milk
fresh parsley
1 carrot
1/2 zucchini
1/2 red bell pepper
1/2 green bell pepper
2 tbsp olive oil
2 tsp curry powder
dried garlic
salt
black pepper
water
Instructions:
Cut the veggies into cubes. Chop chili pepper and parsley leaves finely. Heat the olive oil and add carrot, chili pepper and bell peppers. Fry for 3-4 minutes while tossing.
Then add onion and fry for another 3-4 minutes while tossing. Drain chickpea and add to the rest of the veggies. Mix well.
Then add tomatoes, spices, mix and cook over low heat for about 5-7 minutes. Add coconut milk and season.
If necessary, add some water. Serve with rice. Enjoy!
Etykiety: chickpea, english, gluten free, main course, recipes
