Chickpea Stew with Pumpkin, Kohlrabi and Bacon
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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
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.
