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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 kohlrabi and carrot on a chopping board portrait

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.

Chopped tomato and onion on a chopping board portrait

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 carrot tomato and kohlrabi stew double portrait

Ingredients
11
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves 4
Diet Type: Vegan
Allergens: Cilantro, Coconut, Olives, Tomatoes

Ingredients

  • 4 medium carrot (chopped)
  • 1 dash cayenne pepper
  • 2 cans chickpeas
  • 1 cup coconut milk
  • 12 tsp ground corriander
  • 112 cups kohlrabi (diced)
  • 1 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 2 tsps sea salt
  • 4 medium tomato (diced)
  • 12 tbsp turmeric powder

Directions

  1. Preheat a big skillet or wok on medium heat together with the olive oil.
  2. Add the onion and fry it until golden brown for about 5 minutes.
  3. Add the carrot and kohlrabi and fry on medium heat for about 15 minutes together with the herbs.
  4. Add the tomatoes and stir occasionally for 5 minutes.
  5. As last step add the coconut milk and salt together with the chickpeas and adjust taste.

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