Stew with CHICKPEAS,
EGGPLANT and PEPPERS.
(for 4 pers., preparation: + - 20 min)
(for 4 pers., preparation: + - 20 min)
You need:
- 2 red peppers, diced
- 2 eggplants, cubed
- 125 gr. feta cheese, crumbled
- A can (or fresh) peeled tomatoes, diced
- A can (or fresh) chickpeas, drained
- olive oil
- 2 tbsp. ras-el-hanout (Oriental herb mixture)
- Few sprigs of fresh coriander
- Salt & pepper
- 2 red peppers, diced
- 2 eggplants, cubed
- 125 gr. feta cheese, crumbled
- A can (or fresh) peeled tomatoes, diced
- A can (or fresh) chickpeas, drained
- olive oil
- 2 tbsp. ras-el-hanout (Oriental herb mixture)
- Few sprigs of fresh coriander
- Salt & pepper
- wok
Preparation:
Sauté the diced pepper briefly, in olive oil, in the hot wok. Scoop it afterwards in a bowl. Then stir fry the eggplant cubes in olive oil until lightly browned. Throw the peppers back in the wok, with the eggplant. Add the tomatoes, chickpeas, ras-el-hanout and season with salt & pepper. Let simmer for + - 10 min. Serve it with the feta and coriander. Provide perhaps some Moroccan bread or something else of your choise.
Sauté the diced pepper briefly, in olive oil, in the hot wok. Scoop it afterwards in a bowl. Then stir fry the eggplant cubes in olive oil until lightly browned. Throw the peppers back in the wok, with the eggplant. Add the tomatoes, chickpeas, ras-el-hanout and season with salt & pepper. Let simmer for + - 10 min. Serve it with the feta and coriander. Provide perhaps some Moroccan bread or something else of your choise.
Eat them,
The Veggi Lady
The Veggi Lady
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