Moroccan vegetable bowl

Yields2 ServingsTotal Time17 mins
Rating

Ingredients

 1 Johnny Dutch Goes Moroccan package with the Moroccan spice paste
 200 g chickpeas (can) or pouch
 200 g tomato cubes
 2 sweet potatoes cut into cubes 3 x 3 cm
 1 eggplant diced 3 x 3 cm
 1 zucchini cut into cubes 3 x 3 cm
 4 carrots cut into cubes 3 x 3 cm
 1 red bell pepper cut into cubes 3 x 3 cm
 4 shallots cut into pieces
 3 cloves of garlic chopped
 100 g cherry tomatoes
 1 handful of fresh mint
 60 ml sesame oil
 aluminium foil
 bowl suited for oven

Directions

1

Preheat the oven to 180 degrees.

2

Put 2 tablespoons of (sesame) oil in the pan and fry the onions / shallots and garlic.

3

Add the cubes of sweet potato, carrot, pepper and eggplant and bake for 5 minutes at medium temperature.

4

Carefully put the contents of the pan in an oven dish and cover it with aluminum foil. Put the oven dish for 20 minutes at 150 degrees in the oven.

5

Add the tomato cubes, diced zucchini, the cherry tomatoes and the chickpeas to the oven dish and bake for another 10 minutes. Until the zucchini is also soft. Add and stir 5 ml of the Johnny Dutch Moroccan spice paste at the last minute.

6

In the meantime, prepare the Johnny Dutch Moroccan balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat.

7

Serve the Johnny Dutch goes Moroccan vegetable bowl with the balls. Garnish with the finely chopped mint. Besaha! (Moroccan for Enjoy your meal!)

MOROCCAN VEGETABLE BOWL
IngredientsDirections

Ingredients

 1 Johnny Dutch Goes Moroccan package with the Moroccan spice paste
 200 g chickpeas (can) or pouch
 200 g tomato cubes
 2 sweet potatoes cut into cubes 3 x 3 cm
 1 eggplant diced 3 x 3 cm
 1 zucchini cut into cubes 3 x 3 cm
 4 carrots cut into cubes 3 x 3 cm
 1 red bell pepper cut into cubes 3 x 3 cm
 4 shallots cut into pieces
 3 cloves of garlic chopped
 100 g cherry tomatoes
 1 handful of fresh mint
 60 ml sesame oil
 aluminium foil
 bowl suited for oven

Preparation

1

Preheat the oven to 180 degrees.

2

Put 2 tablespoons of (sesame) oil in the pan and fry the onions / shallots and garlic.

3

Add the cubes of sweet potato, carrot, pepper and eggplant and bake for 5 minutes at medium temperature.

4

Carefully put the contents of the pan in an oven dish and cover it with aluminum foil. Put the oven dish for 20 minutes at 150 degrees in the oven.

5

Add the tomato cubes, diced zucchini, the cherry tomatoes and the chickpeas to the oven dish and bake for another 10 minutes. Until the zucchini is also soft. Add and stir 5 ml of the Johnny Dutch Moroccan spice paste at the last minute.

6

In the meantime, prepare the Johnny Dutch Moroccan balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat.

7

Serve the Johnny Dutch goes Moroccan vegetable bowl with the balls. Garnish with the finely chopped mint. Besaha! (Moroccan for Enjoy your meal!)