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Recipe of: © Monsieur Cuisine

Oriental hotpot with Brussels sprouts and chickpeas

MC plus
4 portions
Ready in: 0:40 h
Preparation time: 15 min.
Created on: 29.09.2016
Last changes: 15.02.2018
  • ½ small bunch of parsley
  • 3 sprigs mint
  • 1 bunch of soup vegetables
  • 1 onion
  • 2 garlic cloves
  • ½ chilli
  • 4 dried apricots
  • 350 g Brussels sprouts
  • 300 g canned chickpeas
  • 2–3 tbsp tomato purée
  • 2 tbsp sweet paprika
  • 2 tbsp hot paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 500 ml hot vegetable stock
  • 200 ml cream


Per portion:

  • calorific value
    1470 kj / 351 kcal
  • protein: 12 g
  • carbohydrates: 26 g
  • fat: 32 g
Preparation time
15 min.
Ready in
0:40 h
  1. Wash the parsley and mint, shake them dry, pull off the leaves and chop them up in the blender jug using the turbo button/5 seconds. Transfer the herbs to another container and clean out the blender jug thoroughly.
  2. Wash the soup vegetables, removing any outer leaves if necessary, and cut them into rough pieces. Peel the onion and garlic and halve the onion. De-seed the chilli, wash it inside and out and chop in the blender jug along with the soup greens, onion and garlic using the turbo button/6 seconds. Push the mixture down using the spatula.
  3. Chop the apricots finely. Scrub and wash the Brussels sprouts and cut them in half. Drain the chickpeas. Add all of the ingredients apart from the parsley and mint to the blender jug and cook using the reverse button/20 minutes/100 °C/speed setting 1. Mix well with the spatula and simmer using the reverse button/5 minutes/90 °C/speed setting 1. Add a little more water if necessary. Add the chopped mint and parsley and stir in before serving.


Bon appétit with Monsieur Cuisine

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