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Indian chickpea vegetable stew with jasmine rice


Sauté the onions in oil for a short time, add the chopped vegetables and sauté for 5 min. over low heat. Add washed chickpeas. Add the cumin, coriander, chilli and turmeric powder, mix briefly.

Add the vegetable stock, cook gently for about 15 min. After cooking with grated ginger, herbs of Provence, soy sauce, Umesu-paste and garnish with parsley. Stir in the oil. If you want the stew creamy, add coconut cream.

Serve with jasmine rice.

Rapunzel Products

705135 Chana Dal, chickpeas halves, peeled
406330 Jasmine rice brown wholemeal
1000695 Olive oil extra virgin
1906210 Coconut milk
1002020 Canola oil virgin

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