Chickpea stew

Ingredients for 2 servings:

• 600 g potatoes
• 2 small cans of chickpeas
• 1 bell pepper(s), red
• 1 m.-large zucchini
• 10 small cherry tomatoes
• 1 garlic clove(s)
• 1 piece(s) ginger root, thumb-sized
• dashes lime juice
• 50 ml soy cream (Soy Cream Cuisine)
• 100 g tomatoes, pureed
• 2 tbsp olive oil
• salt and pepper
• turmeric
• chili powder
• n. B. Caraway

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan

Peel the potatoes and cut into bite-sized pieces. Cook in boiling salted water for about 20-25 minutes. Wash the zucchini, peppers, and tomatoes. Cut the zucchini into thin slices and the peppers into bite-sized pieces. Halve the tomatoes. Peel and finely chop the garlic and ginger. Heat olive oil in a large pan or wok and fry the zucchini for about 5-6 minutes over medium heat. Then add the peppers and ginger and fry for another 3 minutes. Add the garlic and tomatoes and fry for another 2 minutes, stirring occasionally. Add the seasonings. Rinse the chickpeas, drain well, and add them. Stir in over high heat. Drain the cooked potatoes, vent the steam, add them, and stir over high heat. Deglaze with soy cream and passata and simmer over high heat for about 4-5 minutes, making sure nothing burns. Season with lime juice, salt, pepper, turmeric, chili and caraway seeds if desired.