Recipe credit: Stephanie Alexander, Kitchen Garden Companion
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon chilli flakes
- ½ teaspoon ground turmeric
- 2 tablespoons Olive Oil
- 2 medium kohlrabi bulbs, peeled and cut into 1cm cubes
- 200g tinned chickpeas
- 200g ripe tomatoes, cut into 1cm cubes (or substitute with tinned)
- 3 cups water or vege stock
- Salt to taste
- Fresh chopped parsley or coriander leaves to serve
How to Make It
- Heat olive oil in a medium sized saucepan over medium heat and fry spices for one minute
- Add the kohlrabi to the pan and stir, making sure to evenly coat, for about one minute
- Add tomatoes, chickpeas water and salt (about 1 teaspoon to start with)
- Bring to a boil and reduce heat, simmering for 10-15mins until the kohlrabi is tender
- Taste and add more salt if necessary
- Ladle into bowls and scatter generously with coriander or parsley, and serve.