Summary

Ingredients

• 1 can chickpeas, approx. 250 g drained weight
• 1 large sweet potato (s)
• 1 large red pepper (s)
• 1 small zucchini
• 1 onion (s)
• 2 cloves garlic)
• 200 g Cabanossi, possibly spicy
• 0.5 liter ½ vegetable stock
• 250 ml tomatoes, passed
• 100 ml coconut milk
• 2 teaspoons Garam Masala or curry powder, possibly spicy
• some tomato paste to thicken
• 1 handful coriander greens, fresh
• some oil for frying, e.g., Chili Garlic Oil
• some pepper

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Instructions

1. Dice the onions and garlic, cut the Cabanossi into small slices and fry everything together. In the meantime, dice the sweet potatoes and fry them briefly. Then dice the peppers and zucchini and fry them too. Put everything in a saucepan, deglaze with the vegetable stock and bring to the boil.
2. Gradually add the tomatoes and coconut milk, and let everything simmer over low heat.
3. Add the chickpeas, season the stew with curry powder and pepper and cook for another 15 minutes. If necessary thicken with tomato paste.
4. Chop the coriander leaves, let one half boil, save the other half and sprinkle on the stew before serving for the full flavor.
5. It also tastes good when warmed up.