spaetzle stew oriental style with cinnamon and dried lime

This post is also available in german/deutsch.It’s time for a hearty stew. And this spaetzle stew is something very special. With lots of spices and dried limes.To make the green peas glow so beautifully green, we put them in the stew at the end and we don´t cook them. Simply thaw the green peas in warm water.

DRIED LIMES

Dried limes are a specialty from oriental cuisine. I`m a real fan of them and love the taste very much. In Iranian cuisine, dried lime belong to the repertoire of the important characteristic spices. With a knife tip or a skewer, the dried, whole limes are stabbed several times and then added to the stew. The limes are usually served, and by crushing the limes, individual seasoning is possible. Or you eat them all the way like me (Kathrin).

STEW

The great thing about stews is that you can cook all your favorite vegetables in one pot. To spice up your stew a little, you can add different types of pasta, potatoes, lentils, beans, rice or even cereal grains. And whatever fits, lots of herbs.Spaetzle stew
150g frozen green peas
4-5 carrots
1 big onion
100g spaetzle
5 tbsp tomato paste
6 tbsp sunflower oil
3 bay leaves
2 cloves
2 dried limes (oriental / persian grocery)
1 heaped tsp turmeric
1/2 tsp cinnamon
pinch of nutmeg
black pepper from the mill
1 tsp smoked salt
1 tsp rice syrup
1 liter of hot water

Prick the dried limes several times with a knife. (careful with your fingers)
Peel the onion, quarter it and cut it into fine strips. Peel the carrots and cut them into slices about 1 cm thick. Heat the oil in a saucepan and fry the onion. Add Pepper, the dried limes, the cloves and the bay leaves. Sauté until soft and then add the tomato paste and rice syrup.
Now add the cinnamon, turmeric and the grated nutmeg and gently fry everything. Then gradually deglaze with the boiling water. Now add the carrots and cook over medium heat for 40 minutes. Remove the cloves and bay leaves. Season with the smoked salt and add the spaetzle. Simmer everything for 10 minutes on low heat. Finally add the thawed peas and take the pot off the stove.
If you like the taste you can eat the limes or you can squeeze it out.

Tip 1: also works wonderfully with canned chickpeas.
Tip 2: You can get dried limes in the oriental delicatessen or sometimes in a well-stocked supermarket.
Tip 3: homemade spaetzle does not take so long to cook.
Tip 4: add fresh herbs.
Tip 5: Rinse frozen peas 2-3 times with warm water.
Tip 6: the cooked limes can also be consumed. (Kathrin loves it)

If you try this spaetzle stew or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Spaetzle stew

You shouldn't miss this hearty spaetzle stew with dried lime and lots of delicious spices like turmeric and cinnamon. It´s Vegan.

Course stew

Cuisine oriental

Keyword dried lime, green peas, Spätzle

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3 portions

Author Klaraslife

Ingredients

• 150 g green peas frozen
• 4-5 carrots
• 1 big onion
• 100 g spaetzle
• 5 tbsp tomato paste
• 6 tbsp sunflower oil
• 3 bay leaves
• 2 cloves
• 2 dried limes oriental / persian grocery
• 1 tsp turmeric heaped
• 1/2 tsp cinnamon
• pinch of nutmeg
• black pepper from the mill
• 1 tsp smoked salt
• 1 tsp rice syrup
• 1 liter of hot water

Instructions

• Prick the dried limes several times with a knife. (careful with your fingers)
• Peel the onion, quarter it and cut it into fine strips. Peel the carrots and cut them into slices about 1 cm thick. Heat the oil in a saucepan and fry the onion.
• Add Pepper, the dried limes, the cloves and the bay leaves. Sauté until soft and then add the tomato paste and rice syrup.
• Now add the cinnamon, turmeric and the grated nutmeg and gently fry everything. Then gradually deglaze with the boiling water.
• Now add the carrots and cook over medium heat for 40 minutes. Remove the cloves and bay leaves. Season with the smoked salt and add the spaetzle.
• Simmer everything for 10 minutes on low heat. Finally add the thawed peas and take the pot off the stove.
• If you like the taste you can eat the limes or you can squeeze it out.

Notes

Tip 1: also works wonderfully with canned chickpeas.
Tip 2: You can get dried limes in the oriental delicatessen or sometimes in a well-stocked supermarket.
Tip 3: homemade spaetzle does not take so long to cook.
Tip 4: add fresh herbs.
Tip 5: Rinse frozen peas 2-3 times with warm water.
Tip 6: the cooked limes can also be consumed. (Kathrin loves it)

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