Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en de.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "65df162cb5684a5382fc655bb6b51c78",
    "updated": "2025-04-23T18:44:05.325Z",
    "title": "Masala Chickpea Buddha Bowl",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Masala Chickpeas",
        "ingredients": [
          "coconut (or olive oil) oil",
          "onions, sliced",
          "garlic, minced",
          "medium-sized carrot, cut into (50.8 mm) pieces",
          "red bell pepper, chopped",
          "grated ginger",
          "salt",
          "each: garam masala, turmeric, cumin, coriander, paprika",
          "(118.294 ml) water",
          "(425.243 g) can cooked chickpeas, drained and rinsed"
        ]
      },
      {
        "section": "Quinoa",
        "ingredients": [
          "quinoa",
          "(59.147 ml) water",
          "soy sauce for"
        ]
      },
      {
        "section": "Spinach",
        "ingredients": [
          "chopped spinach",
          "garlic clove",
          "salt, pepper"
        ]
      },
      {
        "section": "Optional (Toppings)",
        "ingredients": [
          "red cabbage, finely shredded",
          "roasted cashews that are slightly crushed",
          "you like ,new parsley, or cilantro,",
          "red pepper crushed"
        ]
      }
    ],
    "instructions": [
      "1. Heat the coconut oil in a large skillet over medium heat.",
      "2. Once the oil is hot, add the sliced onions, minced garlic, and grated ginger. Cook over medium heat until the onions soften and become translucent, approximately 5-7 minutes.",
      "3. Add the carrot and red bell pepper and continue cooking for another 2 minutes.  Then, add the spices and salt, and pour in the water.",
      "4. Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Simmer for about 35 minutes, or until the vegetables are tender. While the vegetables simmer, begin preparing the quinoa.",
      "5. Remove the vegetable mixture from the heat.  Using a blender, process the mixture until it reaches a smooth consistency. Return the blended sauce to the skillet and stir in the chickpeas. Keep covered and warm.",
      "6. In a medium saucepan, combine the quinoa, water, and soy sauce. Bring to a boil, then reduce heat and simmer for approximately 25 minutes, or until the quinoa is cooked and most of the liquid has been absorbed.",
      "7. Heat some olive oil in a pan. Add the garlic and sauté for 2-3 minutes.  Add the spinach and cook for 5-7 minutes, or until wilted. Season with salt and pepper.",
      "8. To assemble the bowls, divide the cooked quinoa among three serving bowls. Top with the wilted spinach and masala chickpeas. Garnish with crushed cashews, shredded red cabbage, and fresh herbs, if desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]