Chickpea stew

Ingredients for 4 servings:

• 1 can chickpeas (freshly cooked if desired)
• 3 bell peppers, colored, cut into strips or small cubes
• 1 onion(s)
• 1 can of tomatoes, chopped
• 2 cup(s) rice, cooked
• ½ cup sour cream
• salt and pepper
• curry powder
• 1 tsp vegetable broth, granulated
• olive oil
• possibly garlic

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a quick and healthy winter stew

Peel and finely dice the onion. Fry in oil, dust with curry powder, and briefly sweat the curry powder. Add the bell peppers, vegetable stock, and a little water, and sauté until softened. Add the chickpeas, tomatoes, and rice, and heat quickly. Stir in the sour cream, season with salt and pepper, and serve immediately. A little more garlic can be added, if desired. In summer, I make this stew with lots of zucchini and reduce the amount of chickpeas and rice. Important for vegetarians: The pulses and rice complement each other to create a complete protein that contains all the essential amino acids!