Chickpea stew

Ingredients for 3 servings:

• 480 g chickpeas
• 280 g potatoes
• 350 g broad beans
• 350 g carrot(s)
• 400 ml coconut milk
• 6 garlic cloves
• 1 ½ tsp salt
• 3 tbsp oil
• 3 tbsp coriander leaves, ground
• 1 tsp turmeric
• 1 tsp chili powder or cayenne pepper
• ½ lemon(s), squeezed
• 360 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, quick, delicious, vegan

Peel the potatoes, cut into approximately 2 cm chunks, and cook uncovered over medium heat for 6-7 minutes until al dente. Add the chickpeas and the remaining vegetables (peeled and cut into bite-sized pieces if desired) and simmer uncovered for 4-5 minutes, until the potatoes are tender. Add the coconut milk and salt and bring to a boil. Lightly brown the garlic in oil and toast the spices. Stir the oil into the stew and add the lemon juice. Serve with rice or Indian bread.