Details
30 minGabi und Johann Ebner
Method
Sauté the onions in oil for a short time, add the chopped vegetables and sauté for 5 min. over low heat. Add washed chickpeas. Add the cumin, coriander, chilli and turmeric powder, mix briefly.
Add the vegetable stock, cook gently for about 15 min. After cooking with grated ginger, herbs of Provence, soy sauce, Umesu-paste and garnish with parsley. Stir in the oil. If you want the stew creamy, add coconut cream.
Serve with jasmine rice.
Ingredients
- 5 EL Rapunzel Olive Oil, nativ
- 200 g onions
- 500 g Seasonal vegetables (carrots, parsnips, squash, kohlrabi)
- 400 g Rapunzel Chana Dal
or chikpeas - 400 ml Rapunzel coconut milk
- 300 ml Vegetable stock
or water - 200 ml Rapunzel Rapsoil
or olive oi - 50 g ginger
- 1 tbs herbs of Provence
- 1 tbs soy sauce
- 1 tbs Umesu-paste
- 1 tbs parsley
- 1 tbs cumin
- 1 tbs coriander
- 1 tsp Chillipowder
- 1 tsp turmeric powder250 g Rapunzel jasmine rice
