After a warm couple of weeks, the cold is back and so is the rain. So, yesterday I felt like eating something warm and cozy for lunch. However, I had just gotten back home from a long hike, so I also wanted something quick and easy to make, and since I had an open jar of chickpeas in the fridge, this idea popped in my head.
I wanted to make curry but, to be honest, I don’t know how to make curry, so I don’t know if I should call this a “chickpea vegan curry” or if it should simply be called a “Bunch of Veggies Mixed with Curry Powder”. But it tastes hella amazing, that I can guarantee.
This also tastes great in a summer-like warm day with a colorful and yummy explosion of fresh flavors in your mouth.
So, let’s get right to it.
(Note that all veggies in the ingredient list below is optional and you can add in any other you prefer. This is just what I used. I also prefer not to use any oils, but if you wish, coconut oil tastes pretty great with this.)
That‘s pretty much it. I wasn't lying when I said it was quick and easy.
You can also use couscous or quinoa instead of rice if you’d prefer, just as I did below:
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