I bought the last couple of cans described as “Kala Chana,” or brown chickpeas in salted water. Chickpeas (and other legumes) are our top one on winter food list. They go into soups, stews (casseroles), fillings, pies. All shapes and colors of beans are ideal.
I have eaten brown chickpeas before, but cold and in a salad. It has a very different flavor than white chickpeas, less bean, more nutty.
I bought sauerkraut thinking about dumplings, but I felt nothing like making dumplings… And anyway, I still not fully got rid of cold and, to be perfectly honest, I preferred to eat something more … warming and easy to heat up. Hence the brilliant idea to sauerkraut stew with brown chickpeas.
I do know that I shouldn’t call this dish „bigos”. Not only it have no meat in it, but I also enchanted into it a lot of tomatoes and spices.
Bigos is served in German(ish) style – with roasted potato noodles. Normal Badishe Schupfnudeln, but with flaxseed egg instead of normal eggs, and baked. I wanted to fry the noodles, but I made a lot of them and they were small, it was easier to pass it on baking sheet and bake rather.
Noodles can be baked, then add them to the stew and, literally, a minute cook. They are very light, so leaving them in the pot for a long time is not a good idea.
I hope you will like the idea. Even if you replace chickpeas with something else. Bon Appetit 🙂
1 red bell pepper
0.5 kg of sauerkraut
1 can (400 ml) tomato
1 can (400 mL) brown chickpeas
25 grams of mushrooms
1 tbsp frozen herbs “8 Herbs” (parsley, sorrel, watercress, garlic, chives, salad burnet, chervil garden, borage)
3 cloves garlic
2 teaspoons smoked paprika
1 teaspoon cumin (ground)
1 teaspoon black pepper
0.5 teaspoon cinnamon
1 tablespoon pine syrup (agave, maple or honey)
1 tablespoon of vegetable milk (if the cabbage is very acidic)
1 – 2 tablespoons of coconut oil
0.5 liters of water or vegetable stock
- Onions cut into cubes. Peel the peppers, remove seeds and cut into cubes. Mince the garlic. Sauerkraut and mushrooms cut.
- Warm up the oil in a saucepan. Add onion and fry until the onion is transparent.
- Add the garlic, mushrooms and diced peppers. Fry for 2 – 3 minutes.
- Add the remaining ingredients (except syrup and milk).
- Reduce the heat and simmer, under cover, for approx. 1 hour.
- If the stew is too acidic, add the pine syrup and boil for a few minutes. If there is still sour, add milk.
Prepare noodle with this recipe. Rather than eggs – two tablespoons of grind flaxseed pour hot water and, after cooled, thoroughly mix. And, after forming noodles, put them on a baking tray lined with baking paper and bake for 8 – 10 minutes at 200C.