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Chickpeas curry

Chickpeas curry

Preparation time:
35 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

424
Calories
52 g
Carbohydrates
13 g
Protein
15 g
Fat

Ingredients:

Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Potato (fresh)Potato (fresh)2 (160 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Curry powderCurry powder ¾ Teaspoon
Chickpeas (canned)Chickpeas (canned) 40 g
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 70 ml
Tomato paste (double concentrated)Tomato paste (double concentrated) ¾ Teaspoon
Corn (canned)Corn (canned) 50 g
Harissa spice pasteHarissa spice paste ⅕ Teaspoon
Tomatoes (strained)Tomatoes (strained) 75 ml

Preparation:

Step 1:
Peel and finely dice carrots and potatoes. Cook in salted water for about 10 minutes. Briefly fry the potato and carrot cubes, the corn and the chickpeas in a pan. Add the harissa paste, curry powder and tomato paste and mix well. Add the strained tomatoes and the salt and simmer for 10 minutes. Add the coconut milk and simmer over low heat for another 5 minutes.

Macronutrient distribution:

The recipe Chickpeas curry is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Peeler
Peeler
Stove
Stove
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