Vegan Chickpea, Carrot, Tomato and Kohlrabi Stew
For the stew
4 medium carrot (chopped)
1 dash cayenne pepper
2 cans chickpeas
1 cup coconut milk
1 tablespoon extra virgin olive oil
1⁄2 tsp ground corriander
1 1⁄2 cups kohlrabi (diced)
1 medium onion (finely chopped)
2 tsps sea salt
4 medium tomato (diced)
1⁄2 tbsp turmeric powder
Preheat a big skillet or wok on medium heat together with the olive 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.
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.