Pan-fried carrots, peppers and chickpeas

Ingredients

• 1 onion
• bunch of carrots (300-400 g)
• 1/2 red bell pepper
• 1 small tin of chickpeas (200 g)
• 2 tablespoons Emile Noël coconut oil
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon vegetable bouillon powder (or 1/2 cube) salt, parsley

Preparation

1. Peel and chop the onion.
2. Peel and cut the carrots into sticks.
3. Remove the seeds and cut the bell pepper into strips.
4. Heat the coconut oil in a sauté pan and sauté the onions and peppers for 2 minutes with a pinch of salt.
5. Add the spices, carrots, chickpeas, 30 cl water and vegetable stock.
   Cover and cook for 15-20 min.
6. Sprinkle with chopped parsley and cook for a further 5 min.
7. Serve with rice.

Oils to make the recipe

ABEL 1898

Organic virgin coconut oil

Unit price 5,55 €^{Including tax}

ABEL 1898

Virgin coconut oil

Unit price 5,45 €^{Including tax}

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