Ingredients for 4 persons
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425 ml Kühne Sauerkraut
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1 Can Drained chickpeas
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1 Clove Garlic
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150 g Sour Cream
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2 TSP Cinnamon
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3 TBSP Honey
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50 g Raisins
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100 ml Vegetable stock
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1 TBSP Olive oil
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Salt, Pepper
Preparation
Kitchen utensils
Chopping board, knife, hob, pot
Drain the Kühne Sauerkraut and chickpeas. Peel and halve the onion, then slice lengthways. Peel and finely chop the garlic.
Mix the soured cream with 1 tsp cinnamon and 1 tbsp honey until smooth.
Sauté the onion and garlic in olive oil over medium heat for 5 minutes until translucent. Add the Fasskraut, chickpeas and raisins and heat for about 5 minutes. Add the stock, remaining honey and cinnamon, and stir well. Season with salt and pepper. Serve with the cinnamon-soured cream.
Recipe advice
Add a handful of toasted pine nuts at the very end for extra crunch and flavour.
Nutritions
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Calorific value
ca. 287 kcal (1203 kJ) -
Protein
6 g -
Fat
13 g -
Carbohydrates
33 g