Broccoli chickpea curry


Made with

(for four people)
500 g of cooked and well-drained chickpeas
300 g of broccoli
200 g Bio Coco Cuisine
2 tablespoons of tomato paste

1 large onion
2 carrots
1 teaspoon of coriander powder
1 teaspoon cumin powder
1 teaspoon of turmeric powder
extra virgin olive oil
brown basmati rice to serve


Chop the onion, clean the carrots and cut them into very small cubes. Cook them for a few minutes in a pan with some oil, a pinch of salt, cumin and coriander. Then add the tomato paste and a glass of water, cover and leave to cook.
Add the chickpeas and the broccoli with a little water if necessary and cook for about 5 minutes. Add turmeric and Bio Coco Cuisine and mix well. Serve with cooked basmati rice.