1 cup of chick peas
1 tsp of chilli pepper powder
1/2 tsp of chilli pepper paste
1 tsp ginger powder
1 tsp of oil
6 tbsp of concentrated tomato sauce
1 cup of water
Mince the onion.
Peel the carrot, the turnip and the mushrooms.
Dice the vegetables.
In a large frying pan heat the oil and the spices.
Heat the vegetables and chick-peas for one minute and add the water.
Cook the vegetables for 20 minutes. Add the tomato sauce and cook
for three more minutes.
Serve with couscous and vegan sausages.