Chickpeas-coconut pot with broccoli

Name: Chickpeas-coconut pot with broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 750 g Broccoli; 250 g Basmati rice; 2 TABLESPOONS red curry paste; 1 can(s) (400 ml) unsweetened coconut milk; 1 Onion; 1 Garlic clove; 7-10 Tbsp Salt; 2 TABLESPOONS Oil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

It is so easy to create a delicious veggie meal from 5 main ingredients and a few spices from our stock.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
750 g Broccoli
250 g Basmati rice
2 TABLESPOONS red curry paste
1 can(s) (400 ml) unsweetened coconut milk
1 Onion
1 Garlic clove
7-10 Tbsp Salt
2 TABLESPOONS Oil

Directions

1
Rinse the chickpeas in a sieve and drain. Clean and wash the broccoli and divide into small florets. Peel and chop the stalk. Peel and finely dice the onion. Peel garlic and chop finely.
2
Cook rice in good 1⁄2 l boiling salted water according to package instructions.
3
Heat the oil in a pot. Sauté onion and garlic until transparent. Add curry paste and sauté briefly. Deglaze with coconut milk and 1⁄4 l water, season with salt. Bring to the boil, add broccoli and simmer for about 4 minutes.
4
Add the chickpeas and heat. Season curry with salt again and serve with rice.