Summary

Ingredients

• 1 can chickpeas, or 25 g soaked overnight
• 2 medium tomato (s), very ripe
• 3 small peppers, red, yellow, green
• 1 bunch spring onion (s)
• 1 small zucchini
• 300 g potato (s), finely diced
• 1 cup yogurt or sour cream
• salt and pepper
• paprika
• Curry powder
• Chili powder
• Oil, for frying

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Instructions

1. Chop the vegetables and sear them in the hot oil in the pan.
2. Chickpeas (chickpeas soaked overnight must be pre-cooked for about 50 minutes) and potatoes, add 1/2 liter of water and bring to the boil.
3. Simmer for 10 minutes. Make a cooking test and season to taste with the spices.
4. After seasoning, bring to the boil again briefly.
5. Serve with a tablespoon of sour cream or yoghurt, but only put it on the chickpea pan after filling, it looks nice and tastes better.