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HECHICERA
Moroccan oven dish with chipolata and hummus
Casserole with cauliflower, red pepper, chickpeas, chipolata sausage, ras el hanout and hummus.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the large cauliflower florets. Halve the peppers, remove the seeds and cut the flesh into pieces of 2 cm wide.
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Put the chickpeas in a colander, rinse under cold running water. Halve the chipolata sausages.
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Mix the cauliflower, peppers, chickpeas and sausages with the el Hanout and oil variety. Sprinkle with salt and salt.
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Spread over a baking sheet covered with parchment paper. Roast about 15 minutes in the middle of the oven until done. Spoon halfway.
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Divide the casserole over the plates and serve with the hummus.
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Nutrition
645Calories
Sodium32% DV760mg
Fat63% DV41g
Protein60% DV30g
Carbs10% DV30g
Fiber72% DV18g
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