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Frizzaglio with chickpeas


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For 4 people
200 g of boiled chickpeas
1 onion
2 cloves garlic
2 zucchini
1 round eggplant
1 yellow pepper
1 red bell pepper
1 medium potato
extra virgin olive oil
4 tablespoons of tomato paste
1 tablespoon of curry powder
1 vegetable stock cube
salt and pepper


Sauté the finely chopped onion and garlic with a pinch of red pepper in a large skillet; add salt.
Add the diced potatoes and sauté for a few minutes.
Add the other vegetables cut in small cubes and chickpeas barbequed.
Add the tomato, curry, a few leaves of basil, oregano and vegetable stock cube.
Stir over low heat and cover and cook 30 minutes, stirring occasionally.
Drizzle with olive oil and pepper.

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(Thanks to Valentina Banzola)

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