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Chickpea, Carrot, Tomato and Kohlrabi Stew

by on November 4, 2016 in Special Dietary Needs, Vegan November 4, 2016 Special Dietary NeedsVegan
See post on Matt’s site!
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Level: Easy

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Description

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

Ingredients

  • 1 cup Chickpeas, Soaked Overnight
  • 1 teaspoon Coconut Oil
  • 1 whole Medium Onion, Finely Chopped
  • 4 pieces Medium Carrot, Chopped
  • 1-½ cup Kohlrabi, Diced
  • ½ teaspoons Ground Corriander
  • ½ teaspoons Cardamom
  • ½ Tablespoons Turmeric Powder
  • 1 dash Cayenne Pepper
  • 4 whole Medium Tomatoes, Diced
  • 1 cup Coconut Milk
  • 2 teaspoons Sea Salt

Preparation

Preheat pot of water for the chickpeas and boil 45 minutes with a splash of apple vinegar.

Preheat a big skillet or wok on medium heat with coconut oil. Add onion and fry about 5 minutes until golden brown. Add carrot, kohlrabi, and herbs and spices. Fry over medium heat for about 15 minutes.

Add tomatoes and stir occasionally for 5 minutes. Finally, add coconut milk, salt, and cooked chickpeas. Adjust seasoning to taste.

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