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Fantastic, vegetarian delicacy of Caribbean islands. Delicious and slightly spicy too!
Preparation time 10 minutes .. Cooking 10-15 minutes
INGREDIENTS .. 4 pers
- 28 oz chickpeas, canned or soaked
- 2 cloves garlic
- 2 tbsp fresh parsley
- 1 courgette
- 2 shallots
- 2 tsp fresh or dried thyme
- 14 oz tomato puree
- 200 ml coconut milk
- 2 handfull lentils
- 200 ml water from cooked lentils
- 1 tsp all spice powder
- 2 tbsp curry powder
- 1 tsp nutmeg
- 1,5 tsp sweet paprika
- 1 tsp white pepper
- 1 tsp cumin powder
- 3 tbsp sunflower oil
- salt
PREPARATION
Boil the lentils in a water with 1 bay leaf. Drain it, but keep the water.
Heat oil in a large pot or very deep skillet over medium high heat.
Add the spices shallots and garlic and cook for 3 minutes until translucent.
Add the courgettes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water from cooked lentils.
Add the chickpeas, tomatoes and coconut milk. Bring to simmer then turn down the heat to medium and simmer for 10-15 minutes, or until the courgettes are cooked and the sauce has thickened.
Adjust salt to taste, stir through the and parsley.
Serve with rice.
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