Spicy Chickpea Stew with Pepper and Zucchini

4 servings

Ingredients

• 1 onion
• 1 pepper, red
• 1/2 - 1 zucchini depending on the size
• 380 g precooked chickpeas
• 2 tbsp red chili paste
• 400 ml coconut milk
• 2 tbsp sugar
• 2 vegetable stock cubes
• salt
• Jasmine rice
• lime for serving (optional)
• fresh cilantro for topping (optional)

Optional

• 1 pack of Tofu according to taste
• 1 dl flour
• 5 dl natural oil for deep frying

Equipment

• Enameled Cast Iron Dutch Oven Pot

Instructions

1. Chop the onion grossly. Peel the pepper and cut the pepper and zucchini into large pieces.
2. Drain the chickpeas.
3. Fry the red chili paste in a Dutch oven or pot in oil over medium heat for 1-2 minutes.
4. Add the onion, chickpeas, coconut milk, sugar, stock cubes and let it simmer for 3 minutes.
5. Add pepper and zucchini. Let cook for 2 more minutes. Taste with salt and pepper.
6. (optional) Cut the tofu into inch cubes. Mix with the flour. Heat the oil until 340°F/170°C. Fry the tofu, in rounds, until golden and crispy 2 - 4 minutes.
7. Serve the stew with rice and lime. Pop with tofu and coriander (optional).