Thursday, 6 February 2014

Tempeh chickpea stew


Ingredients: 
  • 1 cup of already cooked chickpeas
  • 1/2 cup of yellow peas
  • 2 Tsp of coconut milk
  • 1 can of red pepper 
  • 1/2 onion
  • 1 onion clove 
  • Tempeh (about 100g) 
  • Fresh Parsley
  • Curry powder
  • Chilli powder
  • Cumin 
  • Salt 
  • Olive oil

How to make stew: 
  1. Soak yellow peas overnight
  2. Bring some water to boil to cook the peas (NOT DHAL SADLY :( ... took the wrong ingredient ... I was looking for dhaaal). Cook them for 1h or until soft
  3. Drain peas and carry on with the steeewwww
  4. Peal and chop onion and garlic. 
  5. Drain and cut red pepper in small squares
  6. Fry in a pot onion and garlic. 
  7. Add the chickpeas, red pepper and peas
  8. Add coconut milk with some water (about 2 Tsps) and spices
  9. Let cook over medium heat for 30 minutes. 
  10. Serve and enjoy ... over this coooold weather






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