Chickpeas in a roasted bell pepper coconut sauce

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)

Instructions

1. 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.
2. 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.
3. 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.
4. Put the bell pepper, sweet potato and coconut milk with the sautéed onion in a blender and mix well until smooth.
5. Pour the sauce back in the pan, add the chickpeas and broccoli. Let it simmer for 10 mins.
6. Turn off the stove and add the spinach.