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Spicy chickpeas with coconut vegetables
 
 
4 ServingsPTM30 min

Spicy chickpeas with coconut vegetables


A tasty recipe. The vegetarian main course contains the following ingredients: onion, garlic, green peppers, chickpeas (a 400 g), sunflower oil, ready-to-cook cauliflower (350 g), Indian curry paste (pot a 283 g) and coconut milk (400 ml).

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Directions

  1. Peel and chop onion and garlic.
  2. Clean peppers and cut into strips.
  3. Chick peas drain.
  4. Heat in wok oil.
  5. Season the onion and garlic for 3 minutes.
  6. Add cauliflower and stir-fry for about 5 minutes on a high heat.
  7. Make curry paste, coconut milk, paprika and chickpeas by cauliflower mixture.
  8. Allow the fire to simmer for about 15 minutes on low heat.
  9. Tasty with flat bread..


Nutrition

400Calories
Sodium0% DV2.000mg
Fat31% DV20g
Protein22% DV11g
Carbs14% DV43g
Fiber40% DV10g

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