Vegan kofta in bread with Di Mare sea salad
Step 1/4
- 100 g red onions
- 3 cloves garlic
- 1 tbsp ginger
- 100 ml cooking oil
Heat oil in a pan. Add finely chopped onions, garlic, ginger. Sauté until golden brown.
Step 2/4
- 50 g tomatoes
- 1 tsp turmeric
- 2 tsp chili powder
- 2 tsp curry powder
- 2 tsp salt
Add finely chopped tomatoes. Add turmeric, Chili powder, curry powder and salt to tase. Cook until the ingredients shrink to half.
Step 3/4
- 200 g canned chickpeas
Wash canned chickpeas to get rid of preservatives. Add chickpeas to the pan. Add salt to taste. Add hot water and cook for 2-3 mins.
Step 4/4
- 1 tsp black salt (kala namak)
- 2 tbsp Coriander
- 1 bulb bell pepper
Add finely chopped corriander and black salt. Simmer for 2-3 mins. Serve in a bowl. Garnish with bell pepper and corriander. Serve hot.
