Chickpea Stew with Pumpkin, Kohlrabi and Bacon
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 250 grams chickpeas (cooked)
- 300 grams Pumpkin
- 1 Kohlrabi (with greens)
- 800 milliliters Beef stock
- 4 thick Bacon
- 1 Tbsp Indian Curry powder
- 2 Tbsps clarified butter (or ghee)
- 1 white onion (diced)
- salt
- freshly ground peppers
Preparation steps
1.
Peel kohlrabi and cut into small cubes. Slice inner tender leaves from green kohlrabi (3-4 leaves) into fine strips. Cut the pumpkin flesh into cubes. Drain the chickpeas. Cut the bacon into 1 cm (approximately 1/2-inch) wide strips.
2.
Heat clarified butter in a saucepan. Sauté the bacon and the onion until soft, then sprinkle with the curry powder and cook briefly, stirring constantly. Add beef stock and bring to a boil. Add kohlrabi cubes to the boiling stock. Cook for about 4 minutes, then add pumpkin and cook over medium heat until the vegetables are soft. Season with salt and pepper, then add the chickpeas and the kohlrabi leaves. Cook for about 1 minute longer and ladle into preheated soup bowls. Serve immediately.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
