Vegan Piperade
Do you like garlic, tomatoes and peppers? Pipérade,a delicious stew made from peppers, tomatoes, and onions slow-cooked and topped with easy-to-make chickpea ‘eggs’ is the perfect recipe for you!!
Ingredients
- 2 Large Onions (sliced)
- 2 Large Peppers (sliced)
- 2 Cloves Garlic crushed
- 1 Tablespoon Olive Oil
- 2 Tins Chopped Tomatoes
- 1 Tablespoon Sugar
- 2 Tablespoons Dried Mixed Herbs
- 1 Teaspoon Paprika
- Cayanne pepper to taste
- Salt and Black Pepper
- 60 gm Chickpea Flour
- 120 ml Water
- 1 Teaspoon Kala Namak
Instructions
- Heat olive oil in a large deep frying pan
- Fry the onions, peppers and garlic gently until the onions are translucent
- Add the tinned tomatoes and sugar along with the mixed herbs and spices
- Cook gently while stirring constantly until the mixture is thick. It is thick enough when you move it with a spoon and it leaves a trail in the mixture.
- Add salt and pepper to your taste. Do not season before it reduces or it may be overseasoned
- For the eggs, whisk together in a small bowl: chickpea flour, kala namak, and water.
- Use a spoon to add the chickpea batter onto the Piperade in dollops, put the lid on the pan, and let it cook until the batter of the 'eggs' sets.
- Once the chickpea eggs have thickened, serve with garlic bread and enjoy!