EnglishVegan chickpea stew with mango chutney
Ingredients
1 tablespoon olive oil
1 yellow onion, finely chopped
1 tablespoon tomato puree
1 large carrot, sliced into semicircles
3 cloves garlic, grated
2 cm ginger, finely chopped
2 teaspoons curry
1 tablespoon sambal oelek
200 ml of water
1 dice vegetable broth
400 g crushed tomato
240 g chickpeas
½ dl mango chutney
Juice from ½ lime
Basmati rice
200 ml DUG Barista
To taste:
Olive oil
Coriander
Parsley
Salt
Method
- Boil the rice according to the instructions on the packet.
- Fry the finely chopped yellow onion in olive oil on a medium heat until it turns translucent.
- Add the tomato puree, garlic, carrot, ginger, sambal oelek and curry and let it fry together for a few minutes, ensuring you avoid any burning.
- Then, stir in the water and crumble the bouillon cube and let it boil until the mixture thickens slightly.
- Add the crushed tomatoes, chickpeas and DUG Barista, and drizzle over a little extra olive oil. Boil together into a creamy stew.
- Stir in the coriander and parsley, as well as mango chutney and salt to taste before serving.
- Squeeze over the lime juice. Serve with basmati rice and lime.
4
servings
30
minutes
Vegan and Allergy friendly
Free from eggs, lactose, milk, soy, gluten and nuts.
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