Summary

Ingredients

• 1 gr.can chickpeas (480 g drained)
• 3 carrot (s)
• 200 g mushrooms
• 1 onion (s)
• 2 tablespoon rapeseed oil
• 300 ml chicken broth or vegetable broth
• 2 tablespoon sour cream
• 2 teaspoons, heaped curry powder
• 1 teaspoon lemon juice
• some stalks parsley
• salt and pepper

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Instructions

1. Wash, peel and thinly slice the carrots. Peel the onion and chop it into fine cubes.
2. Heat the oil in the pan. Fry the vegetables in the oil. Meanwhile, clean the mushrooms and cut them into slices, which are added to the carrots and onions after approx. 5 - 8 minutes. Fry for 4 minutes, then add the drained chickpeas.
3. Let sizzle for another 5 minutes, stirring, until the mushrooms are cooked and the carrots are softer but still firm to the bite. Season with curry powder, salt and pepper.
4. Then pour in the broth and stir in the sour cream. Finally, season with lemon juice and garnish with parsley.
5. Prepared with vegetable broth, the dish is vegetarian.