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Ingredients
- 500 g dried chickpeas
- water, for soaking chickpeas
- 100 g onions, quartered
- 2 garlic cloves
- ½ bunch fresh coriander, thick stems removed, cut in pieces, plus extra roughly chopped for serving
- ¼ bunch fresh parsley, thick stems removed, cut in pieces, plus extra roughly chopped for serving
- ¾ tsp ground cumin
- 1 ½ tsp salt
- 1 pinch chilli powder, any type
- 1 dash lemon juice
- 1 medium egg
- 30 g breadcrumbs (see tip)
- 40 g sesame seeds
- 40 g nigella seeds
- 40 g olive oil
- 200 g mixed peppers, cut in strips (5 mm x 5 cm)
-
10
g yellow curry paste
or red curry paste - 400 g tinned chopped tomatoes
- 200 g coconut milk
-
1 - 2
pinches sugar
or coconut sugar, to taste - ¼ tsp ground black pepper
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade -
vegetable oil, for frying
or sunflower oil
- Nutrition
- per 1 portion
- Calories
- 3099 kJ / 741 kcal
- Protein
- 23 g
- Carbohydrates
- 67 g
- Fat
- 46 g
- Saturated fat
- 10 g
- Fiber
- 14 g
- Sodium
- 676 mg
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