Moroccan vegetable mash
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The Moroccan vegetable morsel is so hearty that even a lumberjack doesn’t mind the lack of meat. With the right accompaniments, it’s a feast.
Ingredients for six
2 teaspoons chickpeas (or fresh, pre-cooked) 2 tablespoons bulgur 3 tablespoons olive oil; 2 tablespoons tahini 3 tablespoons breadcrumbs 1 egg 1-2 tablespoons ras-el-hanout spice mix (you can get it in the shop) 1 lemon juice 1 bunch of parsley
Oven preheats to 200 degrees.
In a saucepan, add 3 dl of water and bring to the boil. When the water boils, add the bulgur and olive oil to the pan and stir. Remove from the heat.
Add the remaining ingredients to a chopper (only half the parsley) and blitz until smooth. Make sure the bulgur has absorbed all the liquid. If not, pour off the excess. Mix the bulgur and chickpea paste in a saucepan.
Öljyä baking pan (silicone is really good) and pour the vegetable mash into it. Bake in a 200°C oven for half an hour so that the surface is crispy. Allow to cool in the oven for a while and turn out onto a cutting board to slice.
Serve the Moroccan vegetable mash and garnish with parsley.
Arabi Vegetarian dishes chickpea tahini
