Chickpea, Carrot, Tomato and Kohlrabi Stew
By: Matt
Published: Friday, November 4, 2016 - 1:16am

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

Preparation

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.