Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Chickpea, Carrot, Tomato and Kohlrabi Stew

Chickpea, Carrot, Tomato and Kohlrabi Stew

I thought it'd be great to share a good old comfort recipe with you. I consider this to be a pleasant food as well as a humble meal all at the same time that screams for hot baked bread. Torn instead of sliced, straight out the oven. In all honesty, it doesn't matter what you want to call it.

I say this, because it's an amazing tasting stew that's great to eat on a cold winter's day and it's also very nutritious. It's full of hearty and wholesome vegetables and kohlrabi.

Even though, the list of ingredients may seem long but the vegetables are cut into larger sized pieces so that it's doesn't take a long time to prepare. You can even find fresh pre cut vegetables at your local grocery store if you don't want to spend the time it takes to cut them.

Chopped vegetables on a chopping board

The rest of the ingredients are pretty basic like chickpeas, tomato and kohlrabi. Of course, like most of my recipes it is customizable too. Meaning, you can play with the recipe, depending on what you have available in your refrigerator. Green peppers in place of onions, etc..

Whatever you want to do with it. Personally, I didn't change anything when I made it. I left it just the way it is. The chickpeas added protein, texture, and gave it a creamy beanie awesomeness. The thing I like about it is the flavor develops fast, there isn't much cooking involved, I can make it a soup or a stew and be eating it in less than 60 minutes.

A little side note... I'm not really sure if this was the type of food peasants ate or not. But, I can picture a loving family sitting down and eating a delicious hot meal, on a cold winter night that was created using the things they grew on their own land with their bare hands.

Chickpeas in a stew

There would be a fire burning in the fireplace and warm biscuits would be handed out around the table. If it was a little colder that's what we'd be eating tonight. However, we wouldn't enjoy the warmth of a fireplace because we don't have one.

It wouldn't matter to us though because we'd be happy just sitting around and spending a few happy hours with our family and friends. Catching up on old times and laughing at things we all did when we were younger.

Looking forward to what you think about this Chickpea, Carrot, Tomato and Kohlrabi stew. Please leave your views below, I love hearing from all you.

Hope you all enjoy this easy to make stew as much as I did.

Cheers! 

Chickpea%2c carrot%2c tomato and kohlrabi stew in a bowl

Ingredients
12
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves 4
Diet Type: Vegan

Ingredients

For the stew

  • 12 tsp cardamon
  • 4 medium carrot (chopped)
  • 1 dash cayenne pepper
  • 1 cup chickpeas (soak over night)
  • 1 cup coconut milk
  • 1 tsp coconut oil
  • 12 tsp ground corriander
  • 112 cups kohlrabi (diced)
  • 1 medium onion (finely chopped)
  • 2 tsps sea salt
  • 4 medium tomato (diced)
  • 12 tbsp 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.
  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.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans

Vegan.io sends weekly meal plans straight to your inbox along with shopping lists and nutritional information.

Find Out More!