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On a beige textured background, a wooden cutting board, mostly covered in a pink, textured cloth napkin with a fork on top and a blue bowl with basmati rice and chickpea stroganoff.
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Vegan chickpea stroganoff with coconut milk

Creamy coconut milk, chickpeas and plenty of spices, make this vegan chickpea stroganoff taste just as good as the original beef stroganoff.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Vegan
Keyword: Chickpeas, coconut milk
Servings: 6 portions

Ingredients

  • 1 tbsp oil
  • 2 onions yellow
  • 1 garlic clove minced
  • 4 tbsp tomato puree
  • 1 ½ tbsp paprika powder
  • ½ tsp chili powder
  • 1 tsp salt
  • 150 ml red lentils
  • 800 g chickpeas
  • 350 ml faba water or tap water
  • 400 ml coconut milk
  • 200 ml passata

Instructions

  • Dice the onion and saute in oil until soft.
  • Add tomato pure, spices and red lentils to your pot. Stir well.
  • Cook out the tomato puree until it becomes oily.
  • Add chickpeas and faba water (or tap water). Bring to a boil and then lower the heat. Leave to simmer, until almost all the water is gone. About five minutes.
  • Add coconut milk and passata, stir and simmer for another 20 minutes.
  • In the mean time, cook the rice according to the package.