Stir-fry of carrots, potatoes and chickpeas

Stir-fry of carrots, potatoes and chickpeas

This simple stir-fry of carrots, potatoes and chick peas is a very easy to make one-pan meal. The tomato puree adds extra umami, you could also use dried tomatoes.

         • 575 kcal per person  

Ingredients

For two people:

  • Fresh ingredients:
    • 400 gr potatoes
    • 400 gr carrots
    • 1 teaspoon ginger, cut fine
  • From the store cupboard
    • 1 tin chickpeas
    • 1 teaspoon cumin
    • 1 teaspoon turmeric
    • 1 tablespoon olive oil
    • 1 tablespoon tomato puree
    • 1 tablespoon soy sauce
    • 2 tablespoons sesame seeds
    • 2 tablespoons sunflower seeds

Preparation

  • Wash the chickpeas and drain in a sieve.
  • Wash the potatoes and dice them.
  • Wash the carrots and cut them into strips. I cut them into three lengthwise and then into chunks of about 4 cm).
  • Cook the potatoes in the microwave for 6 minutes at full power (900 W).
  • Add the carrots, and cook for another 6 minutes at full power (900 W).
  • Fry the spices, seeds and ginger over medium heat for a few minutes.
  • Add the chickpeas and stir-fry for two minutes over high heat.
  • Add the soy sauce and stir-fry for a minute over high heat.
  • Add the potatoes and carrots and stir-fry for a few more minutes over medium heat.
  • Add the tomato puree and stir over low heat until it no longer visible.

Written by

Fuss-free food

 

Updated