Coconut Chickpea Laksa
- 32 min
- β β¬2.91
- 2 servings
- Easy
Main ingredients: chickpeas, red sweet pepper, white cabbage, and button mushrooms. Allow about 32 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
1
Slice the pepper
Slice the pepper, cabbage, and mushrooms; mince ginger and garlic. Rinse the chickpeas.
Cook
2
Heat the oil
Heat the oil. Fry mushrooms and pepper 4 minutes, then ginger, garlic, and curry 1 minute.
3
Add coconut milk
Add coconut milk, the tap water listed in the ingredients, soy sauce, chickpeas, and cabbage; simmer 8 minutes.
4
Cook pasta in the broth and season
Cook pasta in the broth 5β7 minutes and season with lime juice.
Finish
5
Ladle the laksa into bowls
Divide between two deep bowls.
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Recipe from VegPlan Β· https://vegplan.app/recipes/coconut-chickpea-laksa
