Method
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.
