Brazilian-Inspired Coconut Chickpea Stew
a plant-based twist on moqueca, with coriander & lime- Noten
- Amandelnoten
- Selderij
- May contain traces of allergens
- Haver
- Khorasan (tarwe)
- Rogge
- Lupine
- Pinda's
- Sesamzaad
- Zwaveldioxide en sulfiet
- Soja
- Kamut
- Gerst
- Ei
- Mosterd
- Gluten
- Spelt
- Tarwe
There is a new ingredient in your box: Copacabana spice mix! With paprika, cumin and ginger, it wakes up any dish with its bright flavours!
Ingredients
75 g
Sweet potato
½ piece
Parsnip
½ piece
Bell pepper
1 piece
Garlic
¼ piece
Red chili pepper
½ piece
Lime
5 g
Fresh coriander
(May be present: Selderij)
5 g
Ginger paste
1.5 teaspoon
Ground turmeric
90 milliliters
Coconut milk
½ sachet(s)
Copacabana-style spice mix
½ pack
Chickpeas
20 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Haver, Khorasan (tarwe), Rogge, Lupine, Pinda's, Sesamzaad, Selderij, Zwaveldioxide en sulfiet, Soja, Kamut, Gerst, Ei, Mosterd, Gluten, Spelt, Tarwe)
½ piece
Carrot
Not included in your delivery
1 tablespoon
Olive oil
200 milliliters
Low sodium mushroom or vegetable stock
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 220°C.
- Dice the sweet potato and the carrot into 2cm chunks. Slice the parsnip into rounds of 1cm thickness.
- Transfer all three to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Roast for 25 - 30 minutes until golden-brown, tossing halfway.
- Dice the bell pepper.
- Heat a drizzle of olive oil in a large saucepan over medium heat and fry the bell pepper for 8 - 10 minutes.
- Meanwhile, prepare the stock and crush or mince the garlic.
- Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the garlic to the saucepan, along with the chili pepper, the ginger paste and the turmeric.
- Mix well and fry for 1 - 2 minutes.
- Drain the chickpeas in the meantime.
- Deglaze the saucepan with the stock and the coconut milk.
- Add the the chickpeas, the sugar and the Copacabana-style spices.
- Mix well, then bring to the boil.
- Reduce the heat and allow to simmer for 6 - 7 minutes, or until the stew has thickened and the chickpeas are soft.
- Meanwhile, heat a clean frying pan over high heat and toast the almonds until golden-brown.
- Finely chop the coriander in the meantime.
- Zest the lime directly into the stew, then cut it into quarters and squeeze in 1 quarter per person.
- Transfer the roasted vegetables to the saucepan and mix well to combine.
- Add a splash of water as necessary if the stew seems too thick, then season to taste with salt and pepper.
- Serve the stew in bowls.
- Garnish with the coriander and the toasted almonds.
- Serve the rest of the lime wedges alongside.
