Delicious Chickpea Stew

Ingredients

• 1 onion
• 1 Garlic clove
• 1 stalk leek
• 1 kohlrabi (with greens)
• 200 g celery root
• 2 Potatoes
• 3 Carrots
• 1 red bell pepper
• 4 tbsp olive oil
• Salt
• Pepper
• 0.25 tsp Cumin Powder
• 0.25 tsp coriander powder
• 1.5 l vegetable broth
• 200 g Chickpeas (canned; drained weight)
• 0.5 chili pepper
• 100 g ayran
• 50 g Yogurt (3.5% fat)
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Clean the leek, cut it lengthwise in half, rinse thoroughly between the leaves under running water; pat dry and slice into fine rings.

2. 2.

   Clean, wash, peel, and cube the kohlrabi, celery root, potatoes, and carrots, setting aside the kohlrabi greens for garnish. Wash, halve, seed, and dice the bell pepper.

3. 3.

   Heat 2 tbsp olive oil in a pot. Sauté the onion and garlic for 2 minutes over medium heat. Add the leek, kohlrabi, celery root, potatoes, and carrots; sauté for another 2–3 minutes. Season with salt and pepper.

4. 4.

   Add the diced bell pepper with spices, pour in the broth, and simmer gently for about 15 minutes. Drain, rinse the chickpeas, and add them during the last 5 minutes of cooking.

5. 5.

   Meanwhile, halve the chili pepper lengthwise, seed it, wash, finely chop, and mix with the remaining olive oil. Whisk ayran and yogurt until smooth, pour into a small bowl, and drizzle the chili‑oil over it. Wash the parsley, pat dry, set aside four stems, and finely chop the rest of the leaves.

6. 6.

   Taste the stew, plate it in bowls, garnish with parsley and kohlrabi greens, and drizzle some chili‑yogurt sauce on top.