Kid-Friendly Vegetarian Dish
Recipe for chickpea stew with coconut milk
Vegetarian stew with chickpeas, lentils, and coconut milk.
Kid-friendly version of a chickpea stew that evokes the flavors of Indian cuisine.
Now I have two little ones at home, so I limit how spicy our food is. Use 1 red chili if you want the dish spicier, it can certainly handle it. Just chop it at the beginning and sauté it along with the onions.
You could advantageously serve naan bread or flatbread with the dish.
Equipment
- Pot
- Cutting Board
- Knife
- Frying Pan
- Potato Peeler
- Sieve
Ingredients
Rice
- 225 gram Rice I used basmati
- 500 gram Water
- 1 pinch Salt
Chickpea Casserole
- 10 gram Butter
- 13.5 gram Oil neutral in taste
- 2 pcs. Onion 1 if large
- 4 cloves Garlic
- 4.2 gram Cumin
- 6.8 gram Curry
- 2.3 gram Paprika
- 1.1 gram Cayenne Pepper
- 1 gram Cardamom
- 0.5 gram Cilantro
- 0.5 pcs. Cinnamon Stick
- 5.5 gram Tomato Puree
- 1 pcs. Red bell pepper
- 2 pcs. Baked Potato
- 1 can Chopped Tomatoes but I used passata
- 1 can Chickpeas soaked
- 1 can Coconut Milk
- 120 gram Lentils red
- Salt and Pepper
- Lemon Juice
- Vinegar
- Herbs Fresh coriander or flat-leaf parsley - can be omitted
Instructions
Rice
- Put rice, water, and salt in a pot.
- Bring to a boil and then reduce the heat slightly.
- Cook for 12 minutes.
- Turn off the heat and place a kitchen towel over the rice and the lid on top.
- Let it rest for 12 minutes.
- The rice is now ready.
- Finely chop the onions and garlic.
- Melt butter and oil over medium-high heat (10 out of 14 on my stove).
- When the butter sizzles, add curry, tomato paste, cumin, onions, and garlic to the pan.
- Peel the potatoes and cut them into small pieces of about 1.5 x 2 cm.
- Cut the bell pepper into smaller pieces.
- Drain the chickpeas from the can and rinse them briefly under a cold tap.
- Add the potatoes, bell pepper, chickpeas, and the rest of the spices.
- Let it fry for a few minutes.
- Add chopped tomatoes, coconut milk, and lentils.
- Reduce the heat and let it simmer for 20-25 minutes until the lentils are tender.
- Season the stew with salt, pepper, lemon juice, and possibly some vinegar.
- If you have fresh herbs, chop them coarsely and sprinkle on top of the stew when serving.
- Enjoy.