Chard and chickpeas curry
A hearty vegan dish from @sandraskochblog that the whole family will love. This delicious creation is reimagined in the serving pan from the Original-Profi Collection® and invites you to enjoy it.
The Original-Profi Collection® from Fissler – recommended by professional chefs, made for you. High heat, precise timing, bold flavors, and the right tools: with the Original-Profi Collection®, every challenge becomes your success. Made in Germany from recycled premium stainless steel. That is quality at professional level, just the way you like it. Whether it is quick searing, intense roasted flavors, or a whole menu for your guests – every detail is designed to support you. Often copied, never matched: timeless design, made for your kitchen. Professional quality, guaranteed for 15 years.
Have fun trying it out!
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 | Mangold (ca. 500 g) |
| 240 g | Kichererbsen aus der Dose (240 g Abtropfgewicht) |
| 1 | Zwiebel |
| 200 g | Kirschtomaten |
| Je nach Schärfe 1-2 EL rote Currypaste | |
| 1 | Dose Kokosmilch (400 g) |
| Salz und Pfeffer | |
| Etwas Kokosöl oder anderes Öl zum Anbraten |
Instructions
Step 1 of 4:
Finely chop the onion, drain the chickpeas in a sieve, and rinse them.
Step 2 of 4:
Cut the chard into strips and dice the stalks. Only trim about 2 cm off the end here.
Step 3 of 4:
Heat coconut oil in the Frying Pan, briefly saute the curry paste and onions, then add the chard stalks and chickpeas and saute both briefly as well.
Step 4 of 4:
Deglaze with the coconut milk, season with salt and pepper, and let simmer for 5 minutes with the Lid on, then add the chard leaves and tomatoes and let simmer gently for about another 20 minutes with the Lid on.
