Vegan Chickpea Stew With Mango Chutney

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 tbsp tomato puree
• 1 large carrot, sliced into semicircles
• 2 cm ginger, finely chopped
• 200ml of water
• 1 dice vegetable broth
• 400g crushed tomato
• 240g chickpeas
• Juice from ½ lime
• Basmati rice

Steps

1. Boil the rice according to the instructions on the packet
2. Fry the finely chopped yellow onion in olive oil on a medium heat until it turns translucent
3. Add the tomato puree, garlic, carrot, ginger, sambal oelek and curry and let it fry together for a few minutes, ensuring you avoid any burning
4. Then, stir in the water and crumble the bouillon cube and let it boil until the mixture thickens slightly
5. Add the crushed tomatoes, chickpeas and DUG Barista, and drizzle over a little extra olive oil. Boil together into a creamy stew
6. Stir in the coriander and parsley, as well as mango chutney and salt to taste before serving
7. Squeeze over the lime juice. Serve with basmati rice and lime