Recipe credit: Stephanie Alexander, Kitchen Garden Companion


  1. 1 teaspoon cumin seeds
  2. 1 teaspoon coriander seeds
  3. ½ teaspoon chilli flakes
  4. ½ teaspoon ground turmeric
  5. 2 tablespoons Olive Oil
  6. 2 medium kohlrabi bulbs, peeled and cut into 1cm cubes
  7. 200g tinned chickpeas
  8. 200g ripe tomatoes, cut into 1cm cubes (or substitute with tinned)
  9. 3 cups water or vege stock
  10. Salt to taste
  11. Fresh chopped parsley or coriander leaves to serve

How to Make It

  1. Heat olive oil in a medium sized saucepan over medium heat and fry spices for one minute
  2. Add the kohlrabi to the pan and stir, making sure to evenly coat, for about one minute
  3. Add tomatoes, chickpeas water and salt (about 1 teaspoon to start with)
  4. Bring to a boil and reduce heat, simmering for 10-15mins until the kohlrabi is tender
  5. Taste and add more salt if necessary
  6. Ladle into bowls and scatter generously with coriander or parsley, and serve.