Summary

Ingredients

• 5 medium tomato (s), e.g., Roma
• 1 can chickpeas, drained weight 240 g
• 1 medium onion (s)
• 5 tablespoon desiccated coconut
• 2 teaspoons, leveled cumin
• salt and pepper
• 1 tablespoon olive oil
• 0.5 ½ cup vegetable stock (approx. 100 - 125 ml)

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Instructions

1. Drain the chickpeas. Cut the onion into small pieces. Wash and dice the tomatoes.
2. Heat the oil in a high pan, add the onions and allow to translate. Then add the tomatoes with the vegetable stock and simmer over medium heat for a good 5 minutes. After three minutes add the desiccated coconut and cumin. Finally, add the chickpeas to the pan and heat them briefly, then season with salt and pepper.
3. This goes well with rice, short noodles such as B. Farfalle also work.