W48 - Calorie Smart & Quick (25 min) & Veggie - Choose between: Black Beans/Chickpea/No Protein - Bread - Lebanese
W48 - Calorie Smart & Quick (25 min) & Veggie - Choose between: Black Beans/Chickpea/No Protein - Bread - Lebanese
with crispy flatbread chips, chopped walnuts
Labels:
Veggie
Allergenen :
Melk (inclusief lactose)
•Sesamzaad
•Tarwe
•Walnoten
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
50 gram
Biologische volle yoghurt
(Bevat Melk (inclusief lactose))
½ stuk(s)
Aubergine
½ stuk(s)
Citroen
½ stuk(s)
Knoflookteen
15 gram
Tahin
(Bevat Sesamzaad)
¼
Tomatenpuree
½ pak(ken)
Kikkererwten
5 gram
Verse bladpeterselie
(Kan bevatten Selderij)
½ zakje(s)
Ras el hanout
1 stuk(s)
Tomaat
1 stuk(s)
Volkoren Libanees platbrood
(Bevat Tarwe)
10 gram
Walnootstukjes
(Bevat Walnoten Kan bevatten Pinda's, Noten, Sesamzaad)
Zelf toevoegen
1 el
Olijfolie
½ el
Honing [of plantaardig alternatief]
1 el
Water voor saus
½ el
Zwarte balsamicoazijn
Voedingswaarden
Energie (kJ)2822 kJ
Energie (kcal)674 kcal
Vetten32.4 g
waarvan verzadigd5.5 g
Koolhydraten67.9 g
waarvan suikers19.9 g
Vezels15.6 g
Eiwitten21.4 g
Zout0.7 g
Benodigdheden
•Bakplaat met bakpapier
•Koekenpan
•Kleine kom
Instructies
1
- Preheat the oven to 200 °C.
- Cut the eggplant into 1cm cubes.
- Transfer the eggplant to a parchment-lined baking sheet and a light drizzle of olive oil, season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 - 18 minutes.
Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
2
- Cut the flatbread into bite-sized strips. Divide them on a parchment-lined baking sheet. Drizzle with a light drizzle of olive oil, and season to taste with salt and pepper.
- Add to the oven, above the eggplant, in the last 5 - 7 minutes.
- Drain the chickpeas, season to taste with salt and pepper.
- Heat a frying pan on medium-high heat, Fry the chickpeas for 8 -10 minutes. In the last minute add the ras el hanout.
3
- Crush or mince the garlic, roughly chop the parsley and dice the tomato.
- Heat a clean frying pan and add the garlic, tomato, tomato paste, water, balsamic vinegar and honey. Let it simmer for 2 - 4 minutes.
- When the eggplant is ready, add the eggplant to the sauce and simmer for one more minute.
- Cut half of the lemon into wedges and juice the rest into a small bowl.
4
- In the small bowl of the lemon juice, mix in the yoghurt and tahini. Season to taste with salt and pepper.
- Transfer the eggplant with sauce to deep plates.
- Top with the yoghurt-tahini sauce and the chickpeas.
- Garnish with parsley and walnuts. Serve with the lemon wedges.
