Chickpea Curry

2

Easy

45min

Today we bring you a stew recipe rich in flavor and color, it is Chickpea Curry, an easy-to-make recipe that has also been provided to us by Olivia Rose from oliviarosebcn.com, an American blogger that we have adopted in Barcelona and who has fallen in love with our gastronomy to the point of proclaiming itself Catalan. Do you want to know more about Olivia? Here we leave you his Instagram Chickpea Curry is extremely nutritious, since chickpeas are rich in protein, starch and lipids, in addition to all the contribution they make in fiber and calories. And if we talk about curry, the first thing we have to say is that it gives an undeniable Asian touch to the dish, its spices commonly used in India give it some spiciness and, above all, a lot of color. One of the things I love about this dish is that you can prepare it and freeze it to have it ready when you don't want to cook, without losing its nutrients. It is also ideal for when a more unexpected diner comes home, it is always good to have this type of food that gets us out of trouble and leaves us feeling very well. So grab a pencil and paper, here I leave you the ingredients and their preparation in just 6 steps. Ingredients:

• 1/2 onion
• 1/2 sweet potato
• 2 handfuls of boiled peas
• 2 handfuls of boiled spinach
• 1 clove garlic
• 500 ml coconut milk (Casa Perris)
• olive oil
• 1 tablespoon Ras el Hanout (Perris House)
• 300g cooked chickpeas (Casa Perris
• salt
• 200 g basmati rice

1. Cut the sweet potato into cubes and let it boil for about 12 minutes. 2. While the sweet potato is boiling, chop the garlic and onion and let them fry in a pan with a little olive oil, water, and a pinch of salt. 3. While everything is cooking, we wash the basmati rice very well and boil it for about 15-20 minutes 4. Add the frozen ingredients to the pan with more water and salt for about 7 minutes. 5. Pour the coconut milk, the sweet potato, the cooked or drained chickpeas, the Ras Hanout, and salt if necessary into the pan over low heat for about 10 more minutes. 6. Serve the stew immediately accompanied by basmati rice. Bon profit!