Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Then add the tomatoes and season, stir well and simmer over low heat for about 10 minutes.
5. 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.