Ingredients
- 200 g dried chickpeas
- 300 g sweet potatoes
- 2 onions
- 400 g diced tomatoes (canned)
- 300 ml coconut milk
- 2 tbs curry powder (or AMC Exotica)
- salt, pepper
Preparation
1. Soak the chickpeas in cold water for 8 to 12 hours.
2. Peel the sweet potatoes and onions. Finely cut the onions; coarsely dice the sweet potatoes.
3. Add all the ingredients in the pot with the drained chickpeas and season with salt and pepper. Cover with Secuquick softline and close.
4. Heat the pot on highest level up to the turbo window, switch to a low level, and cook in the turbo area for approx. 10 minutes.
5. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.
Tip
- Garnish with cuted spring onions.
- A portion of this is a perfect lunch for the next day. It is sustainably packed with the AMC Lunch Pot and can be easily heated directly in the microwave.
This recipe has been tested and approved by AMC.
Reviews