Ingredients
For the cherry tomato stew :
- 500g Cherry Tomatoes
- 1/2 can Chickpeas
- 1 can Black beans
- 1 can Kidney beans
For the Curry :
- 200ml Coconut milk
- 1 tsp to 2 tsp Curry
- 1 tsp Tumeric
- 1 can Edamame
- 1/2 can White beans
- 1/2 can Chickpeas
For the pea Stew :
- 300g Frozen or fresh peas
- 1/2 can White beans
- 1/2 can Chickpeas
Instructions
Wow and I’ll shut my mouth right away….. Let me just say that…. You know what…
….. please get yourself three pots out of the shelves and start cooking the cherry tomatoes in a whole lot of water in one of them for 5 minutes. So the peas for 3 to 5 minutes, in… Oil? – No… water, in another one. And bring the Coconut milk mixed with the spices to boil in the last one…
Nooowww time to get the beans out of the can, which should be done in five minutes, so either get yourself help or transform into a machine and be like very quickly…
So drain and wash every can of the beans and store the half of a can Chickpeas, that should be left in the refrigerator for another recipe..
Back to bases of the soups, blend the cherry tomato up in a blender, and the peas, of course drained from water, to a thick cream with a handmixer, plus around 100ml new water and…
.. look back into the ingredients list to not get it wrong, before you stir the beans into the right sauces and let it all shortly boil up…
Until you turn it to medium or even low and let it simmer for at least 15 minutes each..
Lastly assemble the three stew beside each other in a bowl and….
OMG Bon Appetit! – Trust me, you want to eat this everyday!
The little Chickpea 