Chickpea, Carrot, Tomato and Kohlrabi Stew
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Chickpea, Carrot, Tomato and Kohlrabi Stew

November 6, 2016
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Kohlrabi Stew recipe shared by Julia from Vegan.io.

Chickpea, Carrot, Tomato and Kohlrabi Stew
Author: Vegan.io
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hour
Servings: 4
Ingredients:
  • 0.5 tsps cardamon
  • 4 medium carrot (chopped)
  • 1 dash cayenne pepper
  • 1 cup chickpeas (soak over night)
  • 1 cup coconut milk
  • 1 tsp coconut oil
  • 0.5 tsps ground corriander
  • 1.5 cups kohlrabi (diced)
  • 1 medium onion (finely chopped)
  • 2 tsps sea salt
  • 4 medium tomato (diced)
  • 0.5 tbsps turmeric powder
Directions:
  1. Preheat pot of water for the chickpeas and boil them for 45 minutes with a splash of apple vinegar.
  2. Preheat a big skillet or wok on medium heat with a teaspoon of coconut oil.
  3. Add the onion and fry it until golden brown for about 5 minutes.
  4. Add the carrot and kohlrabi and fry on medium heat for about 15 minutes together with the herbs (coriander, tumeric, and cardamon).
  5. Add the tomatoes and stir occasionally for 5 minutes.
  6. As last step add the coconut milk and salt together with the chickpeas and adjust taste.

Nutrition Facts (Per Serving)

229 Calories
7g Protein
16g Fat
18g Carbs

"Nutrition values are approximate estimates. Actual facts may vary depending on ingredient brands and preparation methods."

Recipe Rating

Average Rating

4.0 / 5

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Hearty vegan vegetable and chickpea stew full of rich homemade flavor.

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