Sauerkraut Chickpea Curry

I made this stew one day after trying to figure out what to do with some carrots that needed to be used up, and it turned out it was actually really good. 

I will admit I was inspired by similar recipes I'd seen before.

Ingredients:

• 15 oz. can Sauerkraut - lightly drained
• 15 oz. can Chickpeas - drained
• 1 pound (450g) Carrots
• 1 Tbsp. Curry Powder - or to taste
• 1 Tbsp. Ginger Powder - or to taste
• (Optional) Handful of chopped Green Onion
• (Optional) Vegan Sour Cream

Preparation:

Peel and prepare carrots, cutting into half inch rounds.

Place carrots in a saucepan and add just enough water to cover.

Bring to a boil, reduce to medium heat and cook uncovered for 15 to 20 minutes.

Stir in the spices and then add and mix in the chickpeas and lightly drained sauerkraut.

Reduce heat to low, cover, and let simmer for about 10 minutes.

Remove from heat and allow to cool a little uncovered before serving.

You can add a dollop of vegan sour cream on top or mix it into the stew if you prefer it to be creamy and to mellow the spices a bit, or adjust the spices to taste.