Tomato and chickpea sauce

Ingredients for 2 servings:

• 5 m.-large tomato(s), e.g. Roma
• 1 can chickpeas, drained weight 240 g
• 1 m.-sized onion(s)
• 5 tbsp desiccated coconut
• 2 tsp, leveled cumin
• salt and pepper
• 1 tbsp olive oil
• ½ cup vegetable broth (approx. 100 – 125 ml)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick fruity-exotic vegetarian recipe

Drain the chickpeas. Finely chop the onion. Wash and dice the tomatoes. Heat the oil in a high pan, add the onions, and let them become translucent. Then add the tomatoes and vegetable stock and simmer over medium heat for a good 5 minutes. After three minutes, add the desiccated coconut and cumin. Finally, add the chickpeas to the pan and heat briefly, then season with salt and pepper. This goes well with rice; short pasta such as farfalle also works.