Chickpeas and vegetable mix
6 servings
Suitable celiacs and vegans
Ingredients
- 1/2 kg of chickpeas
- 1 teaspoon of turmeric
- A little coriander or parsley
- 1 teaspoon of fennel seeds
- 1 teaspoon of anise
- 1 teaspoon cumin
- 2 tomatoes
- 200 g of peas
- 1 eggplant
- 2 carrots
- 3 slices of pumpkin
- 2 tablespoons cold-pressed first oil
- 1 cup of coconut milk or other vegetable milk
Elaboration
Soak the chickpeas the night before for 12 hours. The next day boil the chickpeas until they are tender. When they are cooked, strain them and with a hand processor, process them until a soft paste is formed. Add a little water to make it more diluted. Cut all the vegetables and grind all the spices. Place 1 tablespoon of oil in a pan and when it is hot, place the spices first (except the cilantro or parsley) and add the vegetables at the same time. Cook until all the vegetables are soft or cooked. You can continue coconut with water so that the vegetables do not stick. When the vegetables are cooked, add them to the chickpea paste and bring to a low heat and stir. Serve in casseroles adding coconut milk and some fresh chopped cilantro.
