Kichererbseneintopf mit Aprikose
This simple stew is inspired by a North-African Tajine. Celeriac has an earthy and at the same time fresh taste, which goes well with the rich tomato flavors. You could serve it with rice or bread if you have hungry guests.
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Zutaten
4 Portionen
1
400 g
800 g
80 g
Knollensellerie
Canned chickpeas
Canned peeled tomatoes
Dried apricot
200 ml
1/2
15 g
2 TL
2 TL
1 TL
2
2 Zehen
15 g
Wasser
Zitrone
Ingwer
Zimt
Kümmel
Kurkuma
Rote Zwiebeln
Knoblauch
Frischer Koriander
Vorbereitung
15 min
- Peel celeriac and cut into small wedges
- Zwiebel würfeln und Knoblauch fein hacken
- Ingwer fein hacken oder reiben
- Cut dried apricot finely
Kochen
30 min
Zwiebel, Ingwer und Knoblauch anbraten
auf mittlerer/hohen Hitze ~3 Min
Add celeriac, cinnamon, cumin, and turmeric
season with salt and pepper ~2 min
Add tomatoes, chickpeas, dried apricot
the celeriac should be just covered with water. Add some water if needed.
bring to boil and then simmer with the lid on ~25 min
Add lemon juice
add to taste
Serve with the coriander
Dies ist ein Rezept aus dem Saisonkalender
