Chickpea and Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 283 kcal | (13 %) | ||
| Protein | 10.1 g | (10 %) | ||
| Fat | 11.4 g | (10 %) | ||
| Carbohydrates | 34 g | (23 %) |
Ingredients
- Ingredients
- 500 grams Tomatoes
- 1 can 540 grams (approximately 19 ounces) chickpeas
- 500 grams waxy potatoes
- 1 green Bell pepper
- 1 green Pepperoncini
- 2 onions
- 2 garlic cloves
- fennel seeds
- 8 peppercorns
- 2 allspice
- 1 pc 2 cm (approximately 3/4 inch) cinnamon
- 4 Tbsps vegetable oil
- 200 milliliters jarred Vegetable broth
- salt
Preparation steps
Score the tomatoes crosswise on the bottom and blanch in boiling water for about 1 minutes. Drain and rinse under cold water, remove the skins, cut into quarters and remove the seeds. Dice the tomato flesh. Drain the chickpeas and rinse under cold water. Peel and dice the potatoes. Cut the bell pepper and pepperoncini in half lengthwise, remove the ribs and seeds and dice. Peel and dice the onions. Peel and mince the garlic.
Crush the fennel seeds, peppercorns, allspice and cinnamon in a mortar until finely ground. Heat the oil in a large pan and sauté the spices for 2-3 minutes. Add the potatoes, peppers, onions and garlic and sauté briefly. Pour in the vegetable broth, cover and simmer for 20 minutes. Stir in the chickpeas and tomatoes and continue simmering until most of the liquid has been absorbed. Season to taste with salt, ladle into bowls and serve with crispy tortillas, if desired.
