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Vegan chickpea pan

updated

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Ingredients for 4 servings:

  • 2 pointed peppers, red
  • 225 g chickpeas, ready to eat
  • 1 garlic clove(s)
  • 1 small or medium onion
  • 1 shot of cream substitute
  • 1 can of tomatoes, chopped, 400 g
  • salt and pepper
  • Paprika powder, sweet
  • Paprika powder, hot
  • 1 pinch(s) of sugar
  • 1 tbsp, chopped parsley, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chop the onion, bell pepper, and garlic into small pieces. Alternatively, press the garlic with a garlic press. Heat oil in a pan. Fry the onions until translucent. Add the garlic and bell pepper and sauté for 10 minutes. Then deglaze with the chopped tomatoes. Add the dash of cream substitute and chickpeas, and season to taste. Simmer gently for another 10 minutes. Finally, add the parsley. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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