Chickpea, Carrot, Tomato and Kohlrabi Stew
0.5 tsps cardamon
4 medium carrot (chopped)
1 dash cayenne pepper
1 cup chickpeas (soak over night)
1 cup coconut milk
1 tsp coconut oil
0.5 tsps ground corriander
1.5 cups kohlrabi (diced)
1 medium onion (finely chopped)
2 tsps sea salt
4 medium tomato (diced)
0.5 tbsps turmeric powder
Preheat pot of water for the chickpeas and boil them for 45 minutes with a splash of apple vinegar.
Preheat a big skillet or wok on medium heat with a teaspoon of coconut oil.
Add the onion and fry it until golden brown for about 5 minutes.
Add the carrot and kohlrabi and fry on medium heat for about 15 minutes together with the herbs (coriander, tumeric, and cardamon).
Add the tomatoes and stir occasionally for 5 minutes.
As last step add the coconut milk and salt together with the chickpeas and adjust taste.