 |
|
 |
|
| |
VEGETARIANISM : THE NOBLE WAY OF LIVING
|
 |
|
 |
| |
|
|
|
Comforting Chickpea Soup and Exotic Spicy Black-Eyed Bean Curry (In Dutch)
|
|
|
|
|
|
|
 |
Part 1. URL: |
|
|
|
|
|
|
|
|
|
INGREDIENTS:
Comforting Chickpea Potato Spinach Soup
- Chickpeas
- 1 onion, chopped finely
- 1 large tomato (or 3 small tomatoes), cut into small pieces
- 2 potatoes, cut into small pieces
- Spinach, cut into large pieces
- 3 garlic cloves, cut into small pieces
- 2 tablespoons bouillon powder
- 1½ tablespoons paprika powder
- 1 liter water
- Olive oil
- Salt
- Pepper
Exotic Spicy Black-Eyed Bean Curry
- Black-eyed beans
- 1 onion, cut into pea size
- 3 tomatoes (or 6 small tomatoes), cut into small cubes
- Ginger slices
- 1 teaspoon chili powder
- 1½ teaspoons turmeric powder
- Coconut milk
- Olive oil
- Salt
- Pepper
- Coriander (to garnish)
PREPARATION:
Comforting Chickpea Potato Spinach Soup:
- Boil water with 2 tablespoons of vegetable bouillon.
- The water boils. add the chickpeas.Stir it a bit.Turn down the flame so it can simmer until it is done.
- Put olive oil in the pan.When it’s warm, add the onion, and the garlic.Stir fry till golden brown.
- Add the potatoes then the paprika powder; and a little bit of water so the potatoes can be cooked quicker.The potatoes must be cooked until they are just done.Puncture it with a fork once in a while to see if it’s done. When the water is evaporated, add a bit more.
- When the potatoes are cooked, add the mixture to the soup.Turn up the heat for the soup a bit, and cook everything until it is done probably take 10-15 minutes.
- When the soup is completely done, add the tomatoes and spices (salt and pepper), season to taste.Turn off heat.
- Add the spinach at the end.
Exotic Spicy Black-Eyed Bean Curry
- Pre-cooked the black-eyed beans for 1 hour in the pressure cooker.
- Put olive oil in a pan, wait a bit until the oil is hot. Add the onion along with the ginger into the pan, stir fry them.
- When the onion is golden brown, add the black-eyed beans.Add a little bit of water so that it doesn’t burn.
- Season the beans with 1 teaspoon of chili powder, and with 1½ teaspoons of turmeric powder. Stir it well.
- Then add the tomatoes.Keep stirring until the tomatoes is done.
- Add in the coconut milk.Leave the pan on the stove for 10 minutes.
- Turn up the heat a bit, and then wait until the curry is done.Put the lid on the pan so that it’ll cook faster.
- When it’s done, season it with salt and pepper.Add more or less according to taste.
- If it’s not spicy enough, add more chili powder.
|
|
|
 |
|
 |
|
|
 |
|
 |
|
|
Copy source code 
Print
Find Your Vegan Recipes 
suprememastertv.com