Chickpeas with coconut cream, curry and rice and
PARVEGANO Sweet & Nutty
50 gr onion sets (or 1 chopped white onion)
400 gr boiled chickpeas
8 tablespoons PARVEGANO Sweet & Nutty
2 carrots cut into thin slices
100 ml olive oil
1 tablespoon curry
1/2 teaspoon red pepper
1/2 teaspoon chili flakes
400 ml coconut cream
1 bunch of fresh coriander
Juice of 2 limes
200 gr boiled rice for serving
Preparation time: 20 minutes
Cooking time: 40 minutes
For 4 servings
Heat the oil in a wide pan.
Add the onions sets or the thinly chopped onion and sauté until they turn brown.
Add the carrot, the chickpeas, the spices and mix.
Turn off the hot plate and while it is still hot add the coconut cream and the PARVEGANO Sweet & Nutty and mix well.
Finally, chop the coriander thinly, add it to the food and mix.
Cover with the lid and let rest for 5 minutes.
Serve on plates and garnish with chopped coriander and lime juice on top.
Garnish with rice.