Chickpeas in a roasted bell pepper coconut sauce

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Ingredients (4 people):

  • 125 g dried chickpeas
  • 3 large red bell peppers
  • 1 middle-sized (200 g) sweet potato 
  • 1 TSP coconut oil
  • 1 onion, diced
  • 2-4 garlic, pressed
  • 7 g squeezed ginger
  • 1 TSP smoked paprika
  • 1/4 TSP ground coriander seeds
  • A pint of chilli powder
  • salt, pepper
  • 1 can (400 ml) of coconut milk
  • 1 TBSP corn starch
  • 250 g broccoli 
  • 200 g spinach
  1. Soak the chickpeas in water for 24 h. Change the water at least once. Cook them in a pressure cooker for 15-20 mins. or boil them for 1.5 hrs. 
  2. Bake the red peppers and sweet potato at 200°C for 30 mins. Flip after 15 mins.
  3. Sauté the onion, garlic, and ginger with salt, pepper, coriander, smoked paprika, and chilli in coconut oil until the onions are golden brown in a pan. 
  4. Put the pepper, sweet potato, and coconut milk with the sautéed onion and garlic in a blender and mix well until smooth. 
  5. Pour the sauce in a pan, add the chickpeas, broccoli, and corn starch. Let it boil for 10 mins.
  6. Turn off the stove and add the spinach. 

Garnish: Cocktail tomatoes, halved
Side dish: Brown rice or glass noodles

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