Easy? CHECK. Fast? CHECK. Nutritionous? CHECK. Filled with protein? CHECK. Tasty AF? CHECK. Vegan? ALWAYS.
Chickpea & Saffron Stew
4 servings, about 20 min
- 1 yellow onion, chopped
- 2 tablespoons tomatopuré
- 2 tablespoons paprika powder
- 2 teaspoons spice cumin
- 1 teaspoon cumin
- 1 tablespoon cinnamon
- 1 package of saffron, 0,5 g
- 2 dl (1 cup) crushed tomatoes (about 5 fresh ones)
- 1 jar coconut milk à 400 ml
- 1 bunch cilantro
- 2 jars chickpeas à 400 g (around 6 dl (2,5 cup) kokta)
- Salt, to taste
How to cook it:
- Heat up some oil in a big pot.
- Fry the onion and paprika until soft, a couple of minutes.
- Add everything except the chickpeas and half the cilantro.
- Bring to a boil, then reduce to medium low heat.
- Let it simmer for 10 min.
- Add the rest of the ingredients.
- Serve with half a lemon and rice or whatever you fancy.
