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🍽️ Delicious Chickpea Stew

252 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 clove garlic
• 1 stalk leek
• 1 kohlrabi (with greens)
• 200 g celeriac
• 2 potatoes
• 3 carrots
• 1 red bell pepper
• 4 tbsp olive oil
• salt
• pepper
• 0.25 tsp cumin powder
• 0.25 tsp coriander powder
• 1.5 l vegetable broth
• 200 g chickpeas (can; drained weight)
• 0.5 chili pepper
• 100 g ayran
• 50 g yogurt (3.5% fat)
• 0.5 bunch parsley (10 g)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Chop the onion and garlic into small cubes.
3. 3. Remove the tough ends from the leek.
4. 4. Cut the leek in half lengthwise.
5. 5. Rinse the leek thoroughly under running water.
6. 6. Clean the spaces between the leaves as well.
7. 7. Pat the leek dry with a cloth.
8. 8. Slice the leek into thin rings.
9. 9. Peel the kohlrabi, celery, potatoes, and carrots.
10. 10. Wash the peeled vegetables.
11. 11. Cut the vegetables into even cubes.
12. 12. Set aside the kohlrabi leaves for garnish.
13. 13. Wash the bell pepper.
14. 14. Cut the bell pepper in half.
15. 15. Remove the inside and seeds of the bell pepper.
16. 16. Dice the bell pepper.
17. 17. Heat two tablespoons of olive oil in a pot.
18. 18. Sauté the onion and garlic for two minutes over medium heat.
19. 19. Add the leek, kohlrabi, celery, potatoes, and carrots.
20. 20. Cook the vegetables for two to three minutes.
21. 21. Season the mixture with salt and pepper.
22. 22. Add the diced bell pepper and spices to the pot.
23. 23. Pour the broth into the pot.
24. 24. Let the stew simmer for about 15 minutes over low heat.
25. 25. Drain the chickpeas in a colander.
26. 26. Rinse the chickpeas with water.
27. 27. Add the chickpeas to the stew.
28. 28. Let the chickpeas cook through for the last five minutes.
29. 29. Cut the chili pepper in half lengthwise.
30. 30. Remove the inside of the chili pepper.
31. 31. Wash the chili pepper.
32. 32. Chop the chili pepper very finely.
33. 33. Mix the chili flakes with the remaining olive oil.
34. 34. Whisk the Ayran (a yogurt-based drink) smooth with the yogurt.
35. 35. Pour the yogurt mixture into a small bowl.
36. 36. Top the yogurt mixture with the chili oil.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Set aside four parsley stems for garnish.
40. 40. Pluck the leaves from the rest of the greens.
41. 41. Chop the parsley leaves finely.
42. 42. Taste the stew to finish.
43. 43. Serve the stew on plates.
44. 44. Garnish the stew with the parsley leaves and the kohlrabi leaves.
45. 45. Drizzle some of the chili-yogurt mixture over the dish.

Nutrition per serving

• kcal: 252
• Protein: 9 g · Fett/Fat: 12 g · Carbs: 26 g