Pablo's Moroccan Tajine with prunes and roasted almonds
Serves: 2 • Preparation time: 15 minutes
ingredients
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
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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.
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Meanwhile, roast the almonds in a dry frying pan until they are golden brown. Then add them to the stewed vegetables.
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Push the vegetables to one side of the pan, add the Quinoa to the other side, heat for another few minutes.
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Scoop the Quinoa into 2 deep bowls. Scoop the vegetables on top. Garnish with coriander.
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