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Vegan
Potato and chickpea stew
A rustic, spicy stew of potatoes and chickpeas in tomato sauce. Turmeric, ginger, garam masala and chilli add warmth and character.
◷ Under 45 minutees
🍽 4 portioner servings
✦ Medel
YOU WILL NEED
Ingredients
- 300 g potatoes
- 2 cans chickpeas (400 g each)
- 2 red onions
- 2 garlic cloves
- 50 ml rapeseed oil
- 2 tsp garam masala
- 1 tbsp chilli powder, to taste
- 400 g passata
- 1 tsp turmeric
- 2 tsp freshly grated ginger
- 100 ml water, if needed
- Salt
- Fresh coriander
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Boil the potatoes until tender, let them steam dry and cut into pieces. Rinse and drain the chickpeas. Chop the onions and garlic. Heat the oil in a large pan or pot and briefly fry the garam masala and chilli powder. Add the onions and garlic and sauté until softened. Stir in the passata, turmeric, ginger, potatoes and chickpeas. Add a little water if needed. Simmer for 5–10 minutes. Season with salt and finish with fresh coriander.
A DELICIOUS FINISH
What should you serve with it?
🍷
Alcohol-freeChilled cucumber and lime lemonade
A fresh, cooling drink is a lovely match for the spicy stew.
🥂
ALCOHOL-FREE OPTIONWater infused with cucumber, lime and mint.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
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