Potato Chickpea Stew | Cook4me

• 600 g potatoes, peeled and cut into chunks
• 375 g drained tinned chickpeas
• 3 mini pepper, seeded and chopped
• 4 garlic cloves, peeled and chopped
• 1.5 peeled, finely chopped onion
• 750 ml chicken stock
• 180 ml coconut milk
• 3 teaspoon of grated fresh ginger
• 1.5 teaspoon turmeric
• 1.5 tablespoon coconut oil

#SuperFoodRecipes

Prepare the ingredients.

Pour the oil into the cooking pan.

Brown the garlic, onion, ginger, potatoes, pepper and turmeric for 5 minutes.

Add the chickpeas and pour in the chicken stock.

Pressure cooking: 13 minutes

Add the coconut milk, mix and serve immediately. For more spice, add some fresh green chilli pepper after pressure cooking.