Chickpea, Carrot, Tomato and Kohlrabi Stew

Chickpea, Carrot, Tomato and Kohlrabi Stew recipe shared by Julia from Vegan .io.

Chickpea, Carrot, Tomato and Kohlrabi Stew
Prep time
Cook time
Total time
Hearty vegan vegetable and chickpea stew full of rich homemade flavor.
Recipe type: vegan
Cuisine: vegan
Serves: 4
  • 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
  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.
Nutritional Info
Serving size: 4


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