Chickpea and miso stew
with celery, carrot, kale and broccoli
This is the ideal stew for colder days. Enjoy the aroma of the ginger in combination with the flavour of the miso and a variety of seasonal vegetables!
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Bring plenty of water to a boil in a medium-size pot to cook the broccoli.
Wash the vegetables. Peel the carrot and potato, and cut them into cubes of half a centimetre. Finely chop the garlic and ginger. Chop the leek and celery. Cut the kale into thin strips. Cut the broccoli florets into small bunches. Drain and wash the chickpeas.
Once the water for the broccoli boils, cook the broccoli for 2 minutes and set aside.
Heat 2 tablespoons of oil in a medium-size pot and sauté the carrots and potatoes for approx. 3 minutes. Season to taste. Add the leek, celery, garlic, ginger and chickpeas. Let it cook for another minute. Add the burger seasoning, the vegetable broth and 400ml of water. Let it simmer for 10 minutes and add the kale. Cook it for another minute and add the miso. Season to taste.
Heat 2 tablespoons of oil in a frying pan and sauté the broccoli over high heat until golden brown.