Braised Indian Chickpea Stew

🛒 Ingredients

• 250 grams of chickpeas, soak overnight then boil until soft
• One red bell pepper, diced
• One yellow bell pepper, diced
• 1/2 finely chopped onion
• 3 cloves garlic, finely chopped
• One piece of finely grated ginger
• 400 ml tomato sauce or canned chopped tomatoes thank you very much
• 200 ml water or vegetable stock
• 2 tablespoons coconut oil or olive oil
• One teaspoon of ground cumin
• One teaspoon of ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to your liking for spiciness)
• One teaspoon of salt
• Sugar to taste
• 3 tablespoons plain vegan yogurt
• A little finely chopped fresh coriander leaves
• Pita bread or warm white rice

👩‍🍳 Instructions

1. 1

   Heat oil in a frying pan, saute the onions until soft and fragrant. Add garlic and ginger, saute briefly until fragrant.

2. 2

   Add all the powdered spices, stir quickly for 30 seconds so that it doesn't burn and the aroma comes out perfectly.

3. 3

   Add the chopped tomatoes and cook until the tomatoes break down and the sauce thickens. Add the water or vegetable stock and stir well.

4. 4

   Add the chickpeas and chopped bell peppers. Add salt and sugar, stir, and then reduce the heat. Cook gently for 15 minutes, until the sauce thickens and the spices are fully absorbed.

5. 5

   Finally, add the salt. Stir briefly, then turn off the heat.

6. 6

   Serve warm, drizzle some vegan yogurt on top, sprinkle with cilantro, and enjoy with pita bread or white rice. Serve and enjoy.