Vegetable ragout with cauliflower rice
What you need:
1 eggplant, diced
1/2 red pepper, in strips
1/2 yellow pepper, in strips
1/2 green pepper, in strips
2 large carrots, in slices
1 parsley sauce, in slices
2 stems of celery, in slices
1/2 squash, diced
1 red onion, roughly chopped
4 cloves of garlic, finely chopped
2 tsp. ground cumin
2 tsp. cracked coriander
4 tsp. paprika
2 tsp. garam masala spice
1 tsp. ground ginger
300 g peeled chickpeas (not cooked)
2 ds. chopped tomatoes
1 can of tomato sauce.
6 pieces of dried apricot diced
5 dl. vegetable stock
salt & fresh grated pepper
roasted almonds and sesame seeds
1 cauliflower (run cauliflower in a food processor with fresh parsley and mix in black sesame seeds)
Sauter onion, garlic, celery, parsley and carrot.
Add all the dry spices.
Then add tomato sauce, chopped tomatoes, apricot and broth.
Let it simmer for approx. 10 minutes at low heat.
Roast the eggplant dices lightly.
Add the peppers, the lightly roasted eggplant and the squash.
Let it simmer for about 5 minutes at low heat. Season with salt and pepper.
Serve the vegetable ragout with cauliflower rice, roasted almonds and lime slices.