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Vegan Moqueca
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
5 servings
Eliza Menezes
@elizamenezes- Ingredients
- Recipe
- Chickpeas500 g
- Coconut Milk200 ml
- Palm oil1 tablespoon
- Onion1 unit(s)
- Tomato3 unit(s)
- Red Pepper1 unit(s)
- Yellow pepper1 unit(s)
- Olive oil1 tablespoon
- Coriander1 to taste
- Garlic1 dessert spoon
- Salt to taste
- The day before, soak the chickpeas
- Put the chickpeas to cook in the pressure cooker for approximately 30 minutes until soft. Reserve
- In another pan, place the oil together with the onion and garlic to fry, after being golden, place the tomatoes and chopped peppers until the tomatoes fall apart, add the coconut milk and palm oil and salt, let it stew Tip add the same amount of water as the coconut milk bottle.
- Then take the chickpeas and put it inside the refogado and let it boil for approximately 15 minutes. Finish with Coriander
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