Chickpea Stew with Pumpkin, Kohlrabi and Bacon

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Chickpea Stew with Pumpkin, Kohlrabi and Bacon
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
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
How healthy are the main ingredients?
PumpkinchickpeasKohlrabionionsalt

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.