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Cook the chickpea noodles in boiling salted water according to package instructions until al dente. Thereupon pour into a sieve and drain.
Pluck the leaves from the kohlrabi and remove the hard stems. Put the leaves aside. Clean the kohlrabi and the carrots under water, then peel them and cut them into cubes of about 2cm. Clean the leek also under water and cut into rings about 1cm thick. Meanwhile, defrost the frozen peas.
Put the kohlrabi, carrots and leeks in a pot with a tablespoon of olive oil and saute them. Now add the broth and herbs and bring everything to a boil. For about 10 minutes let the stew cook with the lid closed over medium heat. Now add the defrosted peas and the chickpea noodles to the stew. Now let it boil once and simmer for about 2 minutes. Add salt and pepper to taste.
Meanwhile, toast the pine nuts over medium heat in a pan without fat, remove and allow to cool. Peel the garlic and then chop it coarsely. Clean the plucked kohlrabi leaves under water, dab dry and cut coarsely. Puree finely in a blender together with the pine nuts, garlic and the remaining olive oil. Then stir in the grated cheese and salt and pepper to taste.
Serve the stew in a deep dish and put about 1 tablespoon of pesto on top. Enjoy.
The recipe Chickpea pasta with kohlrabi pesto is composed of the following macronutrients.
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I love this app! The food is super varied and filling (and soo delicious!). With one purchase I have the ingredients for a whole week together, thanks to the shopping list. The ingredients are also readily available and not really expensive.
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