Chickpea Curry with Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 2 carrot (s)
- 1 medium pointed peppers
- 2 onions)
- 1 can chickpeas
- 1 can tomato (s), happened
- 1 teaspoon oil
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon paprika powder
- 1 teaspoon caraway seeds
- 2 teaspoons curry powder
- a bit salt
- 1 clove garlic or teaspoon garlic granules
- 300 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Cut the onion into fine rings. Cut the carrots, zucchini and peppers into slices. If a clove of garlic is used, crush or finely chop it. Drain the chickpeas.
- Heat the oil in a pan (I always use a wok) and sweat the onion until translucent. Now gradually add the carrots, zucchini and bell pepper and fry a little.
- Add the tomatoes and the chickpeas and mix well. Deglaze with the vegetable stock and simmer over medium heat, stirring constantly, until the vegetable stock is almost gone.
- Then add the tomatoes and season, stir well and simmer over low heat for about 10 minutes.
- Of course, the quantities do not have to be adhered to. If you have children, you can also leave out the chilli powder. You can also vary with vegetables.
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