Moroccan Veggie Bake

Cooking Time
60
Portions
4

Ingredients

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  • ml Olive Oil
  • g Red Onion (Chopped)
  • g Courgette
  • g Aubergine
  • g Garlic Cloves Sliced
  •   tsp Chilli Flakes
  •   tsp Cumin
  • g Cinnamon Stick
  • g Bay Leaves
  • g Cherry Tomatoes (Halved)
  • g Chopped Tomatoes
  • g Chick Peas
  • g Olives
  • g Zest and Juice from 1 lemon Salt and Pepper to Season
  • g Pomegranate
  •   tbsp Natural Yoghurt
  • g Flaked Almond (Toasted)
  •   tsp Fresh Herbs (dill and coriander)
  • g Toasted Flat Breads or Floured Tortillas

  • 1

    Step 1

    Fry the red onion, garlic, aubergine, courgette and cherry tomatoes in olive oil for a few minutes until they start to col-our
  • 2

    Step 2

    Add the spices and add a squeeze of lemon
  • 3

    Step 3

    Add the olives, chopped tomatoes and chick peas and simmer for 25 mins
  • 4

    Step 4

    Season to taste and garnish with natural yoghurt, pome-granate seeds, chopped dill and coriander and lemon zest.
  • 5

    Step 5

    Serve with toasted flat breads or floured tortillas

Ingredients

  • 50 ml Olive Oil
  • 1 g Red Onion (Chopped)
  • 1 g Courgette
  • 0.5 g Aubergine
  • 2 g Garlic Cloves Sliced
  • 1 tsp Chilli Flakes
  • 1 tsp Cumin
  • 1 g Cinnamon Stick
  • 2 g Bay Leaves
  • 6 g Cherry Tomatoes (Halved)
  • 400 g Chopped Tomatoes
  • 200 g Chick Peas
  • 8 g Olives
  • 0 g Zest and Juice from 1 lemon Salt and Pepper to Season
  • 10 g Pomegranate
  • 15 tbsp Natural Yoghurt
  • 5 g Flaked Almond (Toasted)
  • 1 tsp Fresh Herbs (dill and coriander)
  • 2 g Toasted Flat Breads or Floured Tortillas