Vegan Moqueca

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By

@elizamenezes

View in original language

(Português)

30 min(s)

5 servings

Ingredients

• Chickpeas | 500 g
• Coconut Milk | 200 ml
• Palm oil | 1 tablespoon
• Onion | 1 unit(s)
• Tomato | 3 unit(s)
• Red Pepper | 1 unit(s)
• Yellow pepper | 1 unit(s)
• Olive oil | 1 tablespoon
• Coriander | 1 to taste
• Garlic | 1 dessert spoon
• Salt |  to taste

Recipe

1. The day before, soak the chickpeas
2. Put the chickpeas to cook in the pressure cooker for approximately 30 minutes until soft. Reserve
3. In another pan, place the oil together with the onion and garlic to fry, after being golden, place the tomatoes and chopped peppers until the tomatoes fall apart, add the coconut milk and palm oil and salt, let it stew Tip add the same amount of water as the coconut milk bottle.
4. Then take the chickpeas and put it inside the refogado and let it boil for approximately 15 minutes. Finish with Coriander

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