This recipe is inspired by the oriental as well as Asian and Latin American cuisine. Smoked paprika powder reminds a few people of the taste of meat. If not available, the peppers could be roasted on a gas stove to add the smoky flavour. Serve it with basmati rice or glass noodles.
Ingredients (4 people)
- 125 g dried or 375 g cooked chickpeas
- 3 large red bell peppers
- 400 g (2 middle-sized) sweet potatoes
- 1 TSP coconut oil
- 1 onion, minced
- 2-4 cloves of garlic, minced
- 1 walnut-sized piece of ginger, minced
- 1 TSP smoked paprika powder
- 1/4 TSP ground coriander seeds
- Chili powder
- Salt and pepper to taste
- 400 ml (1 can) coconut milk
- 250 g broccoli
- 200 g spinach or kale
- Cocktail tomatoes, halved (garnish)
- Soak the dried chickpeas in cold water for 24 hours. Change the water at least twice. Rinse well. Cook the chickpeas in a pressure cooker for 15-20 minutes or boil them in a pot for 1.5 hours on a low flame and remove the foam occasionally.
- Roast the bell peppers and sweet potato on a baking sheet in the preheated oven at 210°C circulating air (410°F) for 20-25 minutes. Flip after 15 mins. Let them cool down. Then peel away the core, seeds, and the black skin of the bell peppers.
- In a pan, first sauté the onions in coconut oil until slightly brown. Add garlic, ginger, smoked paprika, coriander, chilli, salt, pepper and fry briefly.
- Put the bell pepper, sweet potato and coconut milk with the sautéed onion in a blender and mix well until smooth.
- Pour the sauce back in the pan, add the chickpeas and broccoli. Let it simmer for 10 mins.
- Turn off the stove and add the spinach.