Warming chickpea stew

Wärmender Kichererbsen-Eintopf

This stew gives satisfaction and well-being!

Ingredients for 4 persons:

  • 2 tbsp ghee/virgin sesame oil

  • 1 onion

  • 1 clove of garlic

  • 1 green, light pepper

  • 2 carrots

  • 1 stalk of celery

  • ¼ celeriac

  • 2 tomatoes

  • 1 glass of chickpeas or 250 g of home-cooked ones

  • 1 piece of ginger (thumb-sized, peeled)

  • 2 tsp soup seasoning (link soup seasoning)

  • 1 tsp mustard seeds

  • 1 tsp fennel seeds

  • 1 tsp coriander seeds

  • 1 tsp cumin

  • 2 cloves

  • 1 tsp garam masala spice mix


  1. Dice the onion, garlic and ginger into small pieces and fry them in ghee with the mustard seeds.

  2. Mortar the fennel, coriander and cumin and roast together with the whole cloves.

  3. Dice the vegetables, add them and fry them spicy

  4. Add garam masala and soup seasoning and deglaze with water until completely covered.

  5. After five minutes, add the cooked chickpeas and simmer for another ten minutes.

  6. Season with salt and pepper and refine with fresh herbs.

Dosha tip: Chickpeas have an astringent effect and are ideal for Kapha and Pitta constitutions. It is important to soak the legumes in water overnight and cook them well until soft to avoid flatulence. Spices such as cumin and asafoetida (hing) also have a deflating effect.

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