Ingredients
400 g canned chickpeas
zucchini 1
300 g frozen peas
1 head cauliflower
1 tsp salt, ground ginger and ground cumin
1/2 tsp turmeric
1 clove garlic
1 tbsp vegetable oil
Method
Heat the oil and add crushed garlic, cumin, ginger, turmeric and salt. Allow the fire for 2 minutes. Add Chopped florets cauliflower, peas, chickpeas and diced zucchini. Pour 1/2 cup water, stir and stew under the lid until soft, about 15 minutes.
Containers:
- Lent dishes with Zucchini
- Main Dishes
- Vegetarian dishes
- Vegetarian dishes with cauliflower and broccoli
- Vegetarian dishes with zucchini
- Vegetarian dishes with peas
- Lent Cauliflower Dishes
- Chickpea dishes
- Vegan dishes with cauliflower
- Vegan dishes with Zucchini
- Vegan recipes
- Zucchini dishes
- Cauliflower and broccoli dishes
- Peas dishes
- Vegetarian dishes with chickpeas
Difficulty
Average
Tested
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