Tomato and chickpea ragout with potatoes

Ingredients for 2 servings:

• 300 g potatoes
• 2 onions
• 3 garlic cloves
• 1 tbsp paprika paste
• 150 ml red wine
• 400 ml tomatoes, chopped
• n. B. Salt
• 1 tsp pepper (Timut pepper), ground
• 1 tsp coconut blossom sugar
• 3 sprigs of oregano
• Coconut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Peel and wash the potatoes and boil in salted water until tender. Peel and roughly dice the onion. Peel and finely chop the garlic. Heat coconut oil in a large pot and add the onions and garlic. Sauté vigorously for about 1 minute. Stir in the paprika and sweat briefly. Deglaze with red wine and tomatoes. Bring everything to a boil, season with salt and pepper, and simmer for 20 minutes. Meanwhile, drain the chickpeas in a sieve. Add the chickpeas to the tomato ragout and stir in. Cover and cook until cooked through. Wash the oregano, shake dry, pick off the leaves, and roughly chop. Season the ragout again with salt, pepper, and sugar. Sprinkle with oregano and season to taste.