Oriental stew with Brussels sprouts and chickpeas
4 Servings • 392 kcal / 1642 kJ, 14 g E, 26 g F, 25 g KH pro Portion
INGREDIENTS
1 Bunch of soup greens
500 g Brussels sprouts
1 onion
2 Garlic cloves
½ chilli pepper
4 dried apricots
½ small bunch of parsley
3 Stalks of mint
300 g canned chickpeas
2–3 The Tomatenmark
2 El sweet paprika powder
2 El rose-hot paprika powder
1 Teaspoon of ground cumin
1 Teaspoon ground coriander
3 Tbsp olive oil
1 Teaspoon of salt
1 Tbsp lemon juice
1 l hot vegetable broth
200 ml of cream
Preparation time:
that. 30 Minutes (plus cooking time)
Wash the soup greens, clean, Peel if necessary and dice very finely. Clean the Brussels sprouts, wash and cut the florets in half. Peel the onion and garlic, finely chop the garlic, cut the onion into rings. Wash the chilli pepper, Core and finely chop (It is best to wear gloves). Finely chop the apricots. Wash the parsley and mint, Shake dry and also chop finely. Drain the chickpeas.
Put all ingredients except parsley and mint in a saucepan and bring to the boil. Mix well with the lid closed and over medium heat 20 Let simmer for minutes.
If necessary, add a little more water. Before serving, add the chopped mint and parsley and stir in well.