Mary Miso - Recipes for every day - Cookbooks
600g cellery
2 cloves of garlic, chopped
1 red onion, chopped
3 table spoons olive oil
salt and pepper
1 table spoon curry powder
½ tea spoon chilli flakes
100ml vegetable stock
400g canned chickpeas
3 table spoons white balsamico
½ bunch of basil, cut into strips
½ bunch of fresh mint, cut into strips
Cut foliage from the celery and put aside.
Cut cellery into strips and fry with the garlic and onions in hot olive oil. Season with salt, pepper, curry powder and chilli flakes. Add vegetable stock and let reduce.
Strains chickpeas and rinse under water. Add chickpeas to the cellery in the pan and toss briefly. Add white balsamico and let cool down.
Serve with the cut foliage, basil and fresh mint.
