Brazilian Chickpea and Cassava Bobó
Ingredients
- 500g cooked chickpeas
- 500g cooked cassava
- 500 ml coconut milk
- 1 liter vegetable broth
- 2 medium bell peppers, cut into thin strips
- 2 medium onions, thinly sliced
- 30ml palm oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons chopped green herbs
Preparation
Heat the oil and sauté the onion for about 5 minutes, stirring constantly
Add the bell pepper and sauté for another 7 minutes, stirring as possible
Add the chickpeas
In a blender, blend the cassava with the coconut milk and broth for 3 minutes
Add this cream to the pan with the other ingredients, stir and add a little water if necessary, if it becomes too thick
Now just add the seasonings, mix well and serve
Serving suggestions
Serve with rice and banana farofa
