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Tajine with butternut pumpkin and sweet potatoes​

In this vegetarian Tajine your dish absorb the scents of the coriander, cumin, saffron, the ginger and the tomated broth.

Serve with couscous.

Tip: cut the vegetables fairly coarse so they don't fall apart. 

Foto

 INGREDIENTS (4 people) 

  • 15 g olive oil
  • 80 g onion, roughly chopped 
  • 3 g cumin powder 
  • 3 g coriander powder 
  • 1 g chili powder 
  • 2 g cinnamon powder 
  • 6 g garlic, finely chopped 
  • 5 g tomato puree 
  • 250 g butternut pumpkin, peeled and cut in cubes 
  • 100 g sweet potato, cut into cubes 
  • 150 g carrot, cut into cubes 
  • 30 g Dried apricots, finely chopped
  • 6 g vegetable stock powder in 200 ml water
  • 5 g lemon juice 
  • 2 g salt 
  • 1 g pepper 
  • 100 g chickpeas cooked 
  • 15 g flat leaf parsley, finely chopped 
  • 5 g coriander leaves , finely chopped
  • 400g NHF Pita Strips(Art.5568)

​​    Bereidingstijd : 50 min

STEP BY STEP PREPARATION 

Stir-fry the onion in olive oil with all dry herbs and tomato paste.  

Add the pumpkin, sweet potato, carrots and apricots, vegetable stock and lemon juice. 

Let simmer gently for about 30 min until the vegetables are tender. 
Add at the end the boiled chickpeas and the pita strips.  
Garnish with fresh herbs (parsley, coriander, ..)     

Foto

INGREDIENTS​  (20 people) 

  • 75 g olive oil
  • 400 g onion, roughly chopped 
  • 15 g cumin powder 
  • 15 g coriander powder 
  • 5 g chili powder 
  • 10 g cinnamon powder 
  • 30 g garlic, finely chopped 
  • 25 g tomato puree 
  • 1.25 kg butternut pumpkin, peeled and cut in cubes 
  • 500 g sweet potato, cut into cubes 
  • 750 g carrot, cut into cubes 
  • 150 g Dried apricots, finely chopped
  • 30 g vegetable stock powder in 1 l water
  • 25 g lemon juice 
  • 10 g salt 
  • 5 g pepper 
  • 500 g chickpeas cooked 
  • 75 g flat leaf parsley, finely chopped 
  • 25 g coriander leaves , finely chopped
  • 2 kg NHF Pita Strips(Art.5568)

PREPARATION GUIDELINES

Stir-fry the onion in olive oil with all dry herbs and tomato paste.  

Add the pumpkin, sweet potato, carrots and apricots, vegetable stock and lemon juice. 

Let simmer gently for about 30 min until the vegetables are tender. 
Add at the end the boiled chickpeas and the pita strips.  
Garnish with fresh herbs (parsley, coriander, ..)      

DISCOVER MORE DELICIOUS DISHES

  • ​Vegetarian Indian curry with Falafel
  • Korma with vegetarian balls

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