John Myers
Contents
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Ingredients
- 200 g Chickpeas pre-cooked (can)
- 200 g Pumpkin (butternut or Hokkaido?
- 2 piece Shallots
- 1 piece Peeled garlic clove
- 2 tbsp Ginger paste
- 100 g Baby spinach washed
- 150 g Canned diced tomatoes
- 250 g Coconut milk
- 250 g Ground coriander, cumin, turmeric
- 3 tbsp Finely chopped coriander
- Black sesame
- Half an organic lemon, zest and some juice
- Salt, pepper from the mill
Instructions
- My son cooked alone for the first time, ok, cleaning up was my job. And a few other things, but all in all - a successful and tasty start.
- Finely chop the onion and garlic, drain the chickpeas and rinse. Peel the pumpkin and cut into 2 cm cubes. Wash and drain baby spinach. Wash and chop the coriander.
- In a wok pan (or whatever is on hand) heat 2 tbsp neutral oil moderately, fry the onion and garlic for about 5 minutes. Add the pumpkin cubes, add the ginger paste (fresher is better, but that was too tricky for the novice cook), spices (coriander, turmeric, cumin) and sweat while stirring.
- Add chopped canned tomatoes and coconut milk. Now stir in the chickpeas. Simmer for about 15 minutes on half the flame. Stir occasionally. If necessary, add water if it becomes too thick.
- Season to taste with salt and pepper, grated lemon zest and a little lemon juice round it off. Stir in the spinach, let it collapse and serve hot, sprinkle generously with chopped coriander and black sesame seeds. Basmati rice goes very well with it.
Nutrition
Serving: 100gCalories: 58kcalCarbohydrates: 10.4gProtein: 2gFat: 0.8g
