Indian chickpea vegetable stew with jasmine rice

Details

30 min

Gabi und Johann Ebner

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

Details

30 min

Gabi und Johann Ebner

Indian chickpea vegetable stew with jasmine rice

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

Details

30 min

Gabi und Johann Ebner

Rapunzel Products

Chana Dal, chickpeas halves, peeled

Jasmine rice brown wholemeal

Olive oil extra virgin

Coconut milk HAND IN HAND

Canola oil virgin