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Indian chickpea vegetable stew with jasmine rice

Name: Indian chickpea vegetable stew with jasmine rice
Prep time: 30 min
Total time: 30 min
Yield: For 4-6 servings:
Ingredients: 5 EL Rapunzel Olive Oil, nativ; 200 g onions; 500 g Seasonal vegetables (carrots, parsnips, squash, kohlrabi); 400 g Rapunzel Chana Dal; 400 ml Rapunzel coconut milk; 300 ml Vegetable stock or water; 200 ml Rapunzel Rapsoil; 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

Gabi und Johann Ebner

30 Min.

For 4-6 servings:

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

5 EL Olive oil extra virgin
200 g onions
500 g Seasonal vegetables (carrots, parsnips, squash, kohlrabi)
400 g Chana Dal, chickpeas halves, peeled
400 ml Coconut milk HIH
300 ml Vegetable stock or water
200 ml Canola oil virgin oder Olive oil extra virgin
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 Jasmine rice brown wholemeal

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Chana Dal, chickpeas halves, peeled

Jasmine rice brown wholemeal

Olive oil extra virgin

Coconut milk HIH