Stew of leeks and chickpeas with naan bread

Name: stew of leeks and chickpeas with naan bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 el (sunflower oil; 600 g leeks in rings; 1 winter carrot (250 g), coarsely grated; 1 toe garlic finely chopped; 2 el curry powder; 2 looks chickpeas (a 400 g), moisture collected; 1 business suit flatbread garlic and coriander (2 pieces); 150 g Greek yoghurt cup 500 g

A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: (sunflower) oil, leek (in rings), winter carrot ((250 g), coarsely grated), garlic (chopped), curry powder, chickpeas ((a 400 g), moisture collected), naan bread (garlic and coriander (2 pieces)) and Greek yogurt (500 g cup).

Ingredients

Directions

Heat the oil in a stirring stir fry the leek on medium heat about 5 minutes. Add the carrot, the garlic and the curry powder and stir fry for another 3 minutes. Add the chickpeas and 150 ml of water, bring to the boil and leave for 15 minutes. gently boil. Scoop occasionally.
Meanwhile, toast the flat bread in the toaster and cut into strips. Stir the yoghurt through the vegetable stew and season with salt and pepper. Divide the dish over 4 plates and serve the flat bread.