Curry stew with chickpeas Recipe
Recipe Ingredients for Curry stew with chickpeas
| Amount | Ingredient |
|---|---|
| 1 bunch | Vegetable soup |
| 1st Onion | 3rd Garlic cloves |
| 2nd walnut-sized pieces of ginger | 1 tbsp |
| Butter | 2 tbsp |
| Curry powder | L 1 |
| Vegetable broth (instant) | 4th Potatoes |
| 1 box | Chickpeas (265 g) |
| 200 grams | Peas (fresh or frozen) |
| 1 box | chopped tomatoes (400 g) |
| Salt and pepper | |
| 200 grams | Feta (cheese) |
| chilli to taste (spice rack) to garnish | |
Curry stew with chickpeas Recipe Directions
1st Wash and clean vegetables, soup, peel. Remove onion and garlic, peel the ginger. Finely dice all.
2nd Heat the butter in a saucepan and fry all the diced ingredients in it. Stir in curry broth and deglaze with 350 ml. Everything simmer for 15 minutes and puree.
3rd Meanwhile, remaining broth (650 ml) to a boil. Peel potatoes, wash, cut into cubes 1 cm wide. In the broth to cook in 20 minutes even. Drain chickpeas, rinse off. Give peas and tomatoes to the potatoes and cook. Stir in vegetable puree.
4th Stew with salt and pepper to taste and serve in soup plates or bowls. Sprinkle with crumbled feta and possibly garnished with chilli and serve.
Serve with: pappadams (ind. pita bread)
Per serving: 270 kcal/1140 kJ 28 g carbohydrates, 15 g protein, 10 g fat
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