Chickpea and Broccoli Curry Stew |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I came up with that recipe at my grandmother's bed and breakfast... I was alone, and there was not pretty much vegan things, in the cupboards. Serve over basmati rice. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
1 garlic clove, minced |
1 tablespoon curry powder |
2 roma tomatoes, diced |
2 1/2 cups cooked chickpeas |
3 tablespoons tomato ketchup (i know, it's weird, but you need it) |
1 head broccoli, cut in florets |
tabasco sauce, to taste |
salt, to taste |
Directions:
1. In a medium pot, heat the oil on medium heat.
2. Add the onion, the garlic and the curry powder.
3. Saute for 2-3 minutes, then add the rest of the ingredients, plus a cup of water.
4. Simmer for 30 minutes.
5. Serve over basmati rice with a squirt of lime juice.
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