Pablo's Moroccan Tajine with prunes and roasted almonds
Serves: 2 • Preparation time: 15 minutes
2 tablespoons of olive oil
400 g pumpkin in cubes (1 bag)
1 peeled carrot, coarsely chopped
1 small zucchini, cut into chunks
2 pomodori tomatoes, in parts
1 teaspoon of ras el hanout
6 soaked prunes without stone
4 tablespoons of white almonds
1 Pablo’s Moroccan Spiced Quinoa
2 tablespoons of coriander, chopped
Cooking supplies: Sauté pan + frying pan.
Great with labneh or Greek yoghurt.
How to cook
Heat the oil in a sauté pan. Add the pumpkin and fry for 2 minutes Add the carrot, zucchini, tomato, ras el hanout and prunes to the pumpkin and stir. Season with salt and pepper. Add 50 ml water. Cover the pan with a lid and stew the vegetables for 10 minutes.
Meanwhile, roast the almonds in a dry frying pan until they are golden brown. Then add them to the stewed vegetables.
Push the vegetables to one side of the pan, add the Quinoa to the other side, heat for another few minutes.
Scoop the Quinoa into 2 deep bowls. Scoop the vegetables on top. Garnish with coriander.
with chickpeas & raisins
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