Chard and chickpeas curry
A hearty vegan dish from @sandraskochblog that the whole family will love. This delicious creation is given a fresh twist in the serving pan of the Original-Profi Collection® and is sure to please.
The original professional collection®Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 | Mangold (ca. 500 g) |
| 240 g | Kichererbsen aus der Dose (240 g Abtropfgewicht) |
| 1 | Zwiebel |
| 200 g | Kirschtomaten |
| Je nach Schärfe 1-2 EL rote Currypaste | |
| 1 | Dose Kokosmilch (400 g) |
| Salz und Pfeffer | |
| Etwas Kokosöl oder anderes Öl zum Anbraten |
Instructions
Step 1 of 4:
Finely chop the onion, drain the chickpeas in a sieve, and rinse them.
Step 2 of 4:
Cut the chard into strips and dice the stalks. Only trim about 2 cm off the end here.
Step 3 of 4:
Heat coconut oil in the Frying Pan, briefly saute the curry paste and onions, then add the chard stalks and chickpeas and saute both briefly as well.
Step 4 of 4:
Deglaze with the coconut milk, season with salt and pepper, and let simmer for 5 minutes with the Lid on, then add the chard leaves and tomatoes and let simmer gently for about another 20 minutes with the Lid on.
