Summary

Ingredients

• 500 g potato (s), waxy
• 1 onion (s)
• 1 clove garlic
• 3 bell pepper (s), yellow, red, orange
• 1 can chickpeas, drained
• 1 zucchini
• 1 tablespoon oil
• 2 liters vegetable stock
• 1 teaspoon, leveled curry
• some crème fraîche
• salt and pepper

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Instructions

1. Finely chop the onions and garlic. Clean the vegetables and cut into small pieces.
2. Sweat the onions and garlic in oil. Add the curry and potatoes to the pot, add the stock and simmer for about 20 minutes without the lid.
3. Add the bell pepper, zucchini and the chickpeas and simmer for another 10 minutes. Season to taste with pepper and salt. Arrange on the plate and round off with a dollop of crème fraîche.