Kale and chickpea chowder
A nourishing and fragrant chowder brimming with green vegetables, chickpeas, and cauliflower. This hearty dish is perfect for a cosy autumn or winter meal, offering essential vitamins and comforting warmth.
Ingredients
Preparation
Step 1
80 g leek – 100 g white cabbage – 200 g cauliflower – 100 g courgette – 2 handful of kale – 120 g tinned chickpeas
Wash and dry the vegetables. Slice the leek into half-moons, shred the cabbage, cut the cauliflower into small florets and the courgette into half-moons. Remove the woody stalks from the kale and tear it into smaller pieces. Drain the chickpeas.
Step 2
2 tbsp rapeseed oil – 2 garlic cloves, chopped – 2 sprigs of fresh thyme – ½ tsp turmeric – 0.33 tsp curry powder – 2 pinch of chilli powder – 1 pinch of nutmeg – 2 bay leaves – 700 ml vegetable stock – 3 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Fry the vegetables from Step 1 in a pan with the oil, then add the garlic, thyme, spices and bay leaves. Pour in the stock and Kikkoman Gluten free Soy Sauce and cook for 8 minutes until the vegetables are slightly soft.
Step 3
150 ml soy milk – 30 g cornflour – 2 pinch of black pepper – 80 g frozen green peas – 2 tbsp chopped parsley
Mix the soy milk and flour in a cup, add to the pot and stir. Season with the black pepper and add the peas. Simmer until the vegetables are soft and the chowder thickens. Pour the chowder into a bowl and sprinkle with the parsley.
Recipe-ID: 1384
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80 g leek – 100 g white cabbage – 200 g cauliflower – 100 g courgette – 2 handful of kale – 120 g tinned chickpeas
Wash and dry the vegetables. Slice the leek into half-moons, shred the cabbage, cut the cauliflower into small florets and the courgette into half-moons. Remove the woody stalks from the kale and tear it into smaller pieces. Drain the chickpeas.
2 tbsp rapeseed oil – 2 garlic cloves, chopped – 2 sprigs of fresh thyme – ½ tsp turmeric – 0.33 tsp curry powder – 2 pinch of chilli powder – 1 pinch of nutmeg – 2 bay leaves – 700 ml vegetable stock – 3 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Fry the vegetables from Step 1 in a pan with the oil, then add the garlic, thyme, spices and bay leaves. Pour in the stock and Kikkoman Gluten free Soy Sauce and cook for 8 minutes until the vegetables are slightly soft.
150 ml soy milk – 30 g cornflour – 2 pinch of black pepper – 80 g frozen green peas – 2 tbsp chopped parsley
Mix the soy milk and flour in a cup, add to the pot and stir. Season with the black pepper and add the peas. Simmer until the vegetables are soft and the chowder thickens. Pour the chowder into a bowl and sprinkle with the parsley.
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