Roasted Spiced Kohlrabi Stew with Lemon Coriander Yogurt and Garlic Flatbread

Ingredients

• •4 medium kohlrabies, peeled and cubed
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground turmeric
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •1-inch piece of ginger, grated
• •1 can (14 oz) diced tomatoes
• •2 cups vegetable broth
• •1 cup cooked chickpeas (or canned, drained and rinsed)
• •1/2 cup plain Greek yogurt
• •1 tablespoon fresh lemon juice
• •1 tablespoon chopped fresh coriander (cilantro)
• •2 cups all-purpose flour
• •1/2 teaspoon yeast
• •1 teaspoon sugar
• •1/2 cup lukewarm water
• •3 tablespoons butter, melted
• •1 clove garlic, finely grated
• •Salt and freshly ground black pepper, to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Spread the cubed kohlrabi on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with ground cumin, smoked paprika, and ground turmeric. Toss to coat evenly, then roast for 25-30 minutes or until tender and lightly caramelized, stirring halfway through.

2. 2

   While the kohlrabi is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3. 3

   Add the minced garlic and grated ginger to the pot and cook for 1-2 minutes until fragrant. Stir in the diced tomatoes, vegetable broth, and cooked chickpeas. Season with salt and pepper to taste, and bring the mixture to a simmer.

4. 4

   Once the kohlrabi is done roasting, add it to the pot. Stir well, cover, and let the stew simmer for 10-15 minutes to allow the flavors to meld together. Adjust seasoning if needed.

5. 5

   To prepare the lemon coriander yogurt, mix the Greek yogurt, fresh lemon juice, chopped fresh coriander, and a pinch of salt in a small bowl. Set aside in the refrigerator until ready to serve.

6. 6

   For the garlic flatbread, combine the flour, yeast, sugar, and a pinch of salt in a mixing bowl. Gradually add lukewarm water and knead until a soft dough forms. Cover and let it rise for 1 hour.

7. 7

   Divide the dough into small portions and roll them out into thin rounds. Cook each flatbread on a hot, dry skillet over medium heat until puffed and golden, about 2 minutes per side. Brush the cooked flatbreads with melted butter mixed with finely grated garlic.

8. 8

   To serve, ladle the warm kohlrabi stew into bowls, top with a dollop of lemon coriander yogurt, and garnish with extra fresh coriander if desired. Serve alongside the garlic flatbread for dipping.