Vegetable pan with chickpeas

Ingredients for 3 servings:

• some cooking oil
• 1 large kohlrabi
• 3 m.-sized carrot(s)
• 1 onion(s)
• 3 spring onions
• a few stalks of chard
• 2 baby pak choi
• 1 m.-large zucchini
• 200 g mushrooms
• 1 handful of shiitake mushrooms
• 4 tbsp water
• ½ bunch parsley
• 1 pack of meat substitute (BBQ style) sweet & spicy, organic
• some paprika powder, sweet
• some salt and pepper
• 1 cup of cream, vegan (e.g. My veggie vegan cream), 150 g
• 1 small jar of chickpeas or half a can
• 2 tbsp oil for frying, e.g. rapeseed oil
• some salt
• some cayenne pepper
• 1 tbsp paprika powder, sweet
• 1 tsp smoked paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegan, high in protein and filling

Preheat the oven to 220°C (top/bottom heat). Drain the chickpeas, rinse under running water, and carefully pat dry. Then place them in a bowl and gently mix in the topping ingredients. Place everything on a baking sheet lined with parchment paper or in a casserole dish, ensuring the chickpeas are not overlapping. Bake for about 35 minutes, stirring about twice. In the meantime, peel the vegetables as needed and cut into the desired pieces. Add a little oil to a large, deep frying pan or cast-aluminum pot and heat over medium-high heat. Start with the kohlrabi and carrots and cook them. Gradually add the other vegetables. First the onions, then the chard stalks, mushrooms, bok choy, zucchini, and spring onions. Finally, add the chard leaves. Add about 4 tablespoons of water and stir the vegetables regularly. Stir in the meat substitute (it only needs to be warmed up). When the vegetables are cooked to your liking, season with paprika, salt, and pepper and add the vegan cream. Mix well, season to taste, and fold in the parsley. Divide the vegetables among plates. Sprinkle with the baked chickpeas and serve immediately.