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Chickpea, Carrot, Tomato and Kohlrabi Stew

Chickpea, Carrot, Tomato and Kohlrabi Stew

November 6, 2016 - Chickpea, Carrot, Tomato and Kohlrabi Stew Featured

Kohlrabi Stew recipe shared by Julia from

Chickpea, Carrot, Tomato and Kohlrabi Stew
Prep Time Cook Time Total Time
15 mins 45 mins 1 hour
Servings: 4
  • 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
  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.

Recipe Rating: 4 / 5

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

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