Happy Saturday lovely Steemians!
I'm sooo sorry it has been one week since I posted my last recipe on here. It is our last month here in Bali and two friends are visiting so we are enjoying our time with them, going on trips and visiting the best vegan restaurants here in Ubud.
But I haven't stopped cooking so today I'm sharing my latest creation with you: A summer delicious chickpea-tomato-stew on yellow turmeric rice. It is super easy to make as usual - so have fun in the kitchen and enjoy!
[You can find a link to the German version of this recipe at the end of this post.]
Ingredients
For the yellow rice
- 1 cup of white rice
- 2 cups of water
- ½ onion
- 1 clove of garlic
- ½ tsp fresh turmeric (or alternatively powder)
- 1 rod of lemon grass, alternatively juice of half a lemon or a lime
- ½ tsp salt
- optionally handful of fresh cilantro
For the chickpea stew
- 1 large onion
- 2 cloves of garlic
- 30 g fresh ginger
- 400 g cooked chickpeas (1 can)
- 50 g chopped tomatoes
- 2-3 tbsp tomato puree
- 1 red bell pepper
- 200 ml water
- ½ tsp salt and pepper
- other spices of choice like cumin and paprika powder
- optionally for more spice 1 tbsp red currypaste
Instructions
Yellow rice
- Chop onion and garlic finely and sautee in some water for a few minutes.
- Wash the rice and add it to the cooking pot.
- Mix well, add the water and let it boil.
- Add the spices and lemon grass, put down heat and let simmer until done.
- Take out the lemon grass in the end and optionally mix in some freshly chopped cilantro.
Chickpea stew
- Chop onion, garlic and ginger finely and sautee in some water for a few minutes.
- Cut bell pepper and tomatoes into little pices and add them together with the tomato puree.
- Fill up with some water and let cook for 10 minutes.
- Add the chickpeas and spices, mix well and cook for another 5-10 minutes.
You can find the German version of this recipe >>here<<.
