Today we have a delicious Indian chickpea curry perfect for phase 3.
1 serving of chickpeas
1 serving of vegetables (carrots, white cabbage, peppers, cauliflower, zucchini. . . . )
Indian curry powder
Freshly ground pepper
Wash the chickpeas and soak them overnight in peppermint tea. Cook them for about 50 minutes the next day. At the same time, saute the diced onion and garlic, then add the vegetables. Drain the cooked chickpeas, add them and cook briefly. Season with spices and vegetable stock and deglaze with coconut milk. Cover and cook for 15 minutes. Enjoy with rice or other grains depending on your plan.