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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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Ingredients
Directions
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Peel and chop onion and garlic.
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Clean peppers and cut into strips.
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Chick peas drain.
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Heat in wok oil.
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Season the onion and garlic for 3 minutes.
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Add cauliflower and stir-fry for about 5 minutes on a high heat.
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Make curry paste, coconut milk, paprika and chickpeas by cauliflower mixture.
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Allow the fire to simmer for about 15 minutes on low heat.
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Tasty with flat bread..
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Nutrition
400Calories
Sodium0% DV2.000mg
Fat31% DV20g
Protein22% DV11g
Carbs14% DV43g
Fiber40% DV10g
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