Chickpeas and edamame in pepper sauce

Total time 35 mins
15 mins preparation time
20 mins cooking time

In this spicy vegan dish, chickpeas and edamame are served with an intensely peppery, thick sauce. A great idea for a warming winter meal.

Ingredients

2 portion(s)

Sauce:

1 tbsp
olive oil
2 
red bell peppers
1 tbsp
fresh oregano
2 tbsp
fresh parsley
400 ml
tomato passata
1 tsp
ground pepper

Additionally:

1 tbsp
olive oil
200 g
cooked chickpeas
200 g
cooked edamame beans
3 
cloves of garlic
1 piece
of ginger (2 cm)
1 
chilli pepper
4 tbsp
pumpkin seeds
Parsley leaves for garnish
Nutritional facts (per portion): 2453 kJ  /  586 kcal
25 g Fat
27.5 g Protein
61 g Carbohydrates

Preparation

Step 1

In olive oil, sauté the diced bell pepper. When the skin takes on a dark colour, add the herbs and tomato passata. Simmer the mixture for 10 minutes, season with Kikkoman soy sauce and ground pepper, and blend into a smooth sauce.

Step 2

In another pan, heat the olive oil and sauté the chickpeas and edamame, along with finely chopped garlic, ginger, and chilli. Once golden brown, serve them with the sauce.

Step 3

Sprinkle the dish with pumpkin seeds and fresh parsley leaves.

Tip:

The dish will taste best with rice, but you can also serve it with couscous or mashed potatoes.

Recipe-ID: 1211

Recipe as PDF

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In olive oil, sauté the diced bell pepper. When the skin takes on a dark colour, add the herbs and tomato passata. Simmer the mixture for 10 minutes, season with Kikkoman soy sauce and ground pepper, and blend into a smooth sauce.

In another pan, heat the olive oil and sauté the chickpeas and edamame, along with finely chopped garlic, ginger, and chilli. Once golden brown, serve them with the sauce.

Sprinkle the dish with pumpkin seeds and fresh parsley leaves.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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