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Sauerkraut with chickpeas and raisins

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Ingredients for 2 servings:

  • 250 g sauerkraut, mild, ready from the can
  • 100 g chickpeas, cooked
  • 50 g raisins
  • 1 tbsp rapeseed oil
  • 30 g onion(s), cut into strips
  • 1 clove(s) garlic, finely chopped
  • 100 g vegetable stock
  • 100 g cream substitute, vegan
  • ½ tsp, crushed cinnamon powder
  • 1 ½ tbsp honey
  • 2 tbsp, heaped pine nuts, roasted
  • Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Vegetarian, quick to make

Sauté the onion strips in oil until golden brown, add the garlic and sauté briefly. Deglaze with cream and broth. Add the sauerkraut, chickpeas, and raisins, and stir in the cinnamon and honey. Let everything simmer gently for about 15 minutes. Season with salt and pepper, if desired. Arrange on a plate, sprinkle with pine nuts, and serve with potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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