Curry with chickpea rice, pulses and vegetables

Ingredients for 3 servings:

• 250 g rice (chickpea rice)
• 1 bulb(s) solo garlic
• 1 large bell pepper(s), red
• 2 tbsp olive oil
• 1 can chickpeas, approx. 400 g
• 1 can tomatoes, chopped, approx. 400 g
• 1 can coconut milk, low-fat, approx. 400 g
• 2 tbsp curry paste, yellow
• 1 tbsp harissa paste
• 300 g edamame, pre-cooked
• 1 tsp salt
• pepper
• ½ tsp Garam Masala, more if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, low-carb, low-fat

Pour the olive oil into a pot and heat it. Then fry the crushed garlic and the bell pepper pieces in it. Add the chickpeas and soybeans and deglaze with the canned tomatoes and soy milk. Thicken slightly with the curry paste and simmer over low heat for about 10 minutes, then reduce the heat to low. Meanwhile, bring water to a boil, add a little salt, and reduce the heat until it stops boiling. Then add the chickpea rice (I used Alnatura) to the simmering water and let it simmer for 4-5 minutes (follow the manufacturer’s instructions). Season the curry to taste with salt, pepper, garam masala, and harissa paste. Drain the chickpea rice and serve with the curry.