Chickpea stew



2 cans of chickpeas (about 400g each)

1 yellow onion

2 cloves of garlic

2 teaspoons of curry

Rapeseed oil

2 cups of coconut milk

300g crushed tomato

4 tablespoons of peanut butter

A bit of soy sauce

(1 lime)


(fresh coriander)


Do this

Chop onion and garlic and fry with the curry in a pot

Add coconut milk, crushed tomato, chickpeas and peanut butter and let it boil for a couple of minutes

Taste with soy sauce

Serve with quinoa and potentially chopped peanuts, lime slices and coriander

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