Créé avec l’IA
Caribbean Vegetable & Chickpea Stew
60 min 345 kcal par portion Facile
Ingrédients
4 Portions
- canned chickpeas400 g
- canned tomatoes400 g
- large onion1 piece (about 150g)
- Caribbean curry powder2 tablespoons (about 14g)
- vegetable oil2 tablespoons (about 28ml)
- scotch bonnet pepper1 piece (about 15g)
- carrots2 medium (about 140g)
- sweet potato200 g
- red bell pepper1 piece (about 150g)
- dried thyme1 teaspoon (about 1g)
- salt1 teaspoon (about 6g)
- black pepper1 teaspoon (about 2g)
- vegetable stock500 ml
Instructions
- 1
Drain and rinse the canned chickpeas. Set aside.
- 2
Peel and dice the onion, carrots, and sweet potato. Dice the red bell pepper. Finely chop the scotch bonnet pepper (remove seeds for less heat; use gloves if sensitive).
- 3
Heat the vegetable oil in a large pot over medium heat.
- 4
Add the diced onion and sauté for 3-4 minutes until softened.
- 5
Stir in the Caribbean curry powder and cook for 1 minute until fragrant.
- 6
Add the chopped carrots, sweet potato, red bell pepper, and scotch bonnet pepper. Stir well to coat the vegetables in the spices.
- 7
Pour in the canned tomatoes (with juice), drained chickpeas, dried thyme, salt, and black pepper. Mix thoroughly.
- 8
Add the vegetable stock and bring the stew to a boil.
- 9
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the vegetables are tender and the stew has thickened.
