Summary

Ingredients

• 1 thin leek stick (s)
• 2 cloves garlic)
• 1 can sauerkraut (285g drained weight)
• 4 tablespoon olive oil
• 2 small chilli pepper (s), dried
• 4 tomato (s), peeled
• 0.5 liter ½ vegetable juice
• 1 can chickpeas (240g drained weight)
• 2 herb (s)
• 2 tablespoon tomato paste
• salt
• Tabasco

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Instructions

1. Wash the leek and cut into fine strips. Peel and finely dice the garlic. Drain the sauerkraut well and cut it a little smaller.
2. Heat the olive oil in a large saucepan. Sauté the leek and garlic. Crumble the dried chilli over the top. Add the sauerkraut and stew for approx. 10 minutes. Add peeled tomatoes and mash with a wooden spoon. Add vegetable juice and chickpeas. Stir in the herb cubes and tomato paste.
3. Fill up with approx. 1.5 liters of water and season with salt and Tabasco.