Vegan Tomato, Chickpea and Garlic Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon rapeseed oil
- 2 shallot (s)
- 2 teaspoons tomato paste
- 4 cloves garlic
- 1 can tomato (s), chopped or 5 large fresh tomatoes
- 220 g chickpeas, cooked al dente
- some curry powder or Ras el Hanout
- salt and pepper
- 1 splash agave syrup, optional
Print Recipe
Pin Recipe Instructions
- Wash fresh tomatoes, remove the stalk, dice.
- Peel and finely dice shallots and garlic. Sauté in oil and briefly fry the tomato paste and curry powder or Ras el Hanout. Deglaze with the canned tomatoes or the tomato cubes. Add the chickpeas and simmer briefly. Season to taste and serve.
- Goes well with vegan patties, but also with meat dishes for meat eaters. But can also be eaten as a simple summer stew.
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