Grilled eggplant and chunky pumpkin are the perfect balance to mild Moroccan flavours in a tomato based sauce
- Chickpeas go through an extended soaking period in filtered water and slow cooked for minimal digestive irritability.
- I make my own Ras el Hanout spice blend that provides the warmth your digestive system loves
- A hint of charring on the eggplant with the sweetness of the pumkin bring the dish together
Ingredients: Chickpeas, Eggplant, Pumpkin, Tomatoes, Homemade Vegetable Stock, Filtered Water, Onion, Celery, Red Capsicum, Non GMO Sunflower Oil, Celtic Sea Salt, Spices
How to Prepare: Heat in a pot on low to medium for 15-20 minutes. Or place in an oven dish, cover and cook on 180 for 30 minutes. Serve with brown rice or Quinoa for increased nutrients. Pairs wonderfully with my Cinnamon Scented Millet.
750g
