Chickpea curry with vegetables

Ingredients for 2 servings:

• 1 zucchini
• 2 carrots
• 1 m.-large pointed peppers
• 2 onions
• 1 can chickpeas
• 1 can of tomatoes, pureed
• 1 tsp oil
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp paprika powder
• 1 tsp caraway seeds
• 2 tsp curry powder
• some salt
• 1 clove(s) garlic or 1 tsp garlic granules
• 300 ml vegetable stock

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

without coconut milk, vegan, low in calories and healthy!

Slice the onion into thin rings. Slice the carrots, zucchini, and bell peppers. If using a garlic clove, crush or finely chop it. Drain the chickpeas. Heat the oil in a pan (I always use a wok) and sauté the onion until translucent. Gradually add the carrots, zucchini, and bell peppers and fry briefly. Add the passata and chickpeas and mix everything well. Deglaze with the vegetable stock and simmer over medium heat, stirring constantly, until the vegetable stock is almost gone. Then add the passata and season, stir well, and simmer over low heat for about 10 minutes. The quantities don’t have to be followed exactly. If you have children, you can also omit the chili powder. The vegetables can also be varied.