Table of Contents
Recipe for chickpea bowl with turmeric cabbage salad
Who would have thought that classic oriental ingredients such as chickpeas, tahini and turmeric go perfectly with our local white cabbage and oven-roasted vegetables? We didn’t until we tried this recipe. Treat your body to a taste and nutrient explosion with this bowl.
50 minutes
20 minutes
30 minutes
medium
Vegan
€ € € €
ingredients
for 2 servings
- 300 g potatoes (waxy variety)
- 1 red onion
- 300 g Hokkaidokürbis
- 100 g chickpeas (cooked, canned)
- 200 g Tofu
- 2 tbsp olive oil
- salt
- 200 g white cabbage
- 2 EL Travel
- 1 1/2 TL Currypulver
- 1 TL Turmeric powder
- 2 EL Tahin (Sesammus)
- 1 clove of garlic
- 1 piece of ginger the size of a hazelnut
- Juice of ½ orange
- 75 g Endiviensalat
- 1/2 red-skinned organic apple
- 2 teaspoons black cumin seeds
preparation
- For the oven vegetables, preheat the oven to 200 °C and line a baking tray with baking paper. Peel the potatoes, wash and quarter lengthways. Peel the onion and cut into eighths, deseed the pumpkin, wash and cut into wedges. Cut the tofu into cubes. Mix the vegetables, drained chickpeas and tofu with 1 tbsp olive oil, spread on the baking tray and cook in the oven on the middle shelf for 30 minutes, turning after 15 minutes and seasoning with a little salt.
- For the white cabbage salad, finely slice the white cabbage, mix with a little salt and knead briefly with your hands. Season the salad with vinegar, curry and turmeric. For the dressing, finely puree tahini, peeled garlic and ginger with orange juice, approx. 50 ml water and 1 tablespoon olive oil in a blender and season with salt.
- Clean the endive, wash, drain and cut into fine strips. Wash the apple, quarter, core and cut into wedges.
- Arrange the oven vegetables and tofu, cabbage salad, endive salad and apple slices in bowls and pour the dressing over them. Sprinkle with black cumin if you like.
Energy and nutritional information for the recipe
pro Portion | |
---|---|
energy | 2,343 kJ 560 kcal |
fat | 22.0 g |
carbohydrates | 53.0 g |
protein | 28.0 g |