Vegan Chickpea Curry

Nutrient power: Chickpea curry with superfood microgreens

This chickpea curry is not only healthy and quick to make, but thanks to the organic red cabbage microgreens, it becomes a true superfood. 💚 These little powerhouses are rich in vitamin C, folic acid, and calcium – ideal for boosting your immune system and supporting your body's regeneration!

Approximately 30 pieces, 40 minutes

Ingredients

• 400g canned chickpeas

• 1 onion

• 20 g ginger

• 1 clove of garlic

• 800g chopped canned tomatoes

• 1 tbsp coconut oil

• 1 tsp Garam Masala

• 0.5 tsp turmeric

• 150 ml vegetable broth (or water)

• Salt & pepper

• Organic red cabbage, superfood microgreens for serving

• Rice for serving

preparation

1. Finely chop the onion, ginger, and garlic.

2. Heat coconut oil, fry onions until translucent, add ginger and garlic and fry briefly.

3. Add garam masala and turmeric and toast briefly.

4. Stir in the chopped tomatoes and simmer for 5 minutes.

5. Add chickpeas and vegetable broth, season with salt and pepper, and simmer for 15-20 minutes.

6. Serve with rice and top with red cabbage microgreens .