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: Defrost in the fridge overnight, and you may need to remove from fridge an hour before heating Heat in a pot on low to medium for 15-20 minutes. Serve with brown rice or quinoa...adding a little sliced ginger when cooking is next level! Remember our body also requires living foods, so consider adding a handful of fresh herbs when serving and/or consider serving on a bed of fresh leaves, finely sliced cabbage or any vegetable of choice instead of a grain.
800g - Generous serving for two or more
