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Vegan tomato, chickpea and garlic vegetables

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Ingredients for 2 servings:

  • 1 tbsp rapeseed oil
  • 2 shallots
  • 2 tsp tomato paste
  • 4 cloves garlic
  • 1 can of chopped tomatoes or 5 large fresh tomatoes
  • 220 g chickpeas, cooked al dente
  • some curry powder or Ras el Hanout
  • e.g. salt and pepper
  • 1 dashes agave syrup, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Wash fresh tomatoes, remove the stems, and dice. Peel and finely dice the shallots and garlic. Sauté in oil and briefly fry with the tomato paste and curry powder or ras el hanout. Deglaze with the canned tomatoes or diced tomatoes. Add the chickpeas and simmer briefly. Season to taste and serve. This dish goes well with vegan patties, but also with meat dishes for meat eaters. It can also be eaten as a simple summer stew.

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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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