Coconut chickpea bowl

When you’re prepping your coconut chickpea bowl, slice the vegetables super-thin. That way they’ll wilt from the heat of the dish.

30 minutes

Serves 4

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Ingredients:

  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 3cm knob ginger, finely chopped
  • Avocado or canola oil 
  • 1 stalk lemongrass, bruised
  • 1 sachet (85g) Thai red curry paste
  • 2 Tbsp (30ml) tomato paste
  • 1 can (400g) coconut cream
  • 2-3 cans (400g each) chickpeas
  • Salt and milled pepper
  • Juice (60ml) of 2 limes

 

For serving:

  • 1 small red cabbage, shaved
  • 2 avocados, halved
  • 3 handfuls baby spinach
  • Handful coriander leaves
  • 1 bunch spring onions, finely sliced
  • Red chillies, sliced (optional)
  • Sesame seeds, toasted

 

Method

  1. Sauté onion, garlic and ginger in a little oil until fragrant.
  2. Add remaining ingredients, except lime juice, and simmer gently for 10 minutes (add a little water if it begins to look dry).
  3. Add lime juice to taste.
  4. Spoon chickpeas into serving bowls and add all the other serving ingredients.
  5. Serve warm.

 

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