Carrot curry with chickpeas

Name: carrot curry with chickpeas
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoon neutral oil; 2 Red onion; 2 clove of garlic; 1 red pepper without seeds; 1.5 tablespoon mild curry powder; 500 gram winter carrot; 1 red pointed pepper; 200 milliliters vegetable stock; 2 look chickpeas; 2 tablespoon finely chopped leaf parsley

Ingredients

3 tablespoon neutral oil
2 Red onion
2 clove of garlic
1 red pepper without seeds
1.5 tablespoon mild curry powder

500 gram winter carrot
1 red pointed pepper
200 milliliters vegetable stock
2 look chickpeas
2 tablespoon finely chopped leaf parsley

Directions

Cut the onion into thin wedges, the garlic and pepper into strips. Cut the carrot into thick slices and the bell pepper into thin strips. Heat the oil in a frying pan or large frying pan and gently fry the onion, garlic and red pepper for 2-3 minutes until it smells nice. Put in the curry powder, carrot and paprika and fry for another 3 minutes.
Pour in the stock and stir in the chickpeas. Heat the curry covered for another 10-12 minutes until the carrot is tender. If necessary, add some salt to taste. Sprinkle with parsley. Serve with unpolished rice.