Peel and dice potatoes and kohlrabi, slice carrots, chop onion. Sauté onion, potato, kohlrabi and carrots. Add coconut milk and cook for about 10 to 15 minutes with lid closed on medium heat. Add the chickpeas with the juice from the can and heat for about 2 to 3 minutes.
Season to taste with the spices and herbs.
With light coconut milk you save some calories.
