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 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 3portions
Author Klaraslife
Ingredients
150ggreen peasfrozen
4-5carrots
1bigonion
100gspaetzle
5tbsptomato paste
6tbspsunflower oil
3bay leaves
2cloves
2dried limesoriental / persian grocery
1tspturmericheaped
1/2tspcinnamon
pinchof nutmeg
black pepper from the mill
1tspsmoked salt
1tsprice syrup
1literof 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)