Tomato and onion letcho with chia seeds

Ingredients for 2 servings:

• 400 g tomatoes
• 300 g onion(s), cleaned and roughly diced
• 2 tbsp rapeseed oil
• 2 tsp tomato paste
• 160 ml vegetable stock
• 4 tsp chia seeds
• ½ tsp Pul Biber
• some garlic, finely chopped
• 2 tbsp, heaped parsley, freshly chopped
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegan dish

Blanch the tomatoes, rinse in cold water, peel off the skin, and roughly dice the flesh. Sauté the diced onions in oil until translucent, add the tomato paste, and continue to sweat. Add the vegetable stock, garlic, and chia seeds. Simmer for about 5 minutes, stirring occasionally. Then stir in the diced tomatoes and Pul Biber. Simmer gently for another 5 minutes. Season with salt and freshly ground pepper. Finally, stir in the chopped parsley. Serve with potatoes, rice, or pasta.