Chickpeas and edamame in pepper sauce
In this spicy vegan dish, chickpeas and edamame are served with an intensely peppery, thick sauce. A great idea for a warming winter meal.
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.
The dish will taste best with rice, but you can also serve it with couscous or mashed potatoes.
Recipe as PDF
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