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CourtneyLyn
Pita bread with pompoentajine and falafel
Pumpkin stew with falafel in a pita bread
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Ingredients
Directions
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Halve the pumpkin and cut into pieces. Remove the seeds and stringy inside.
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Slice the onion in rings and the garlic.
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Heat the butter in the frying pan (or tajine) and fry the onion and garlic for 3 minutes. Add the pumpkin, ras el hanout and raisins and cook for 3 minutes.
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Add the water and bring to the boil. Leave the lid on the pan for about 20 minutes on medium heat.
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Change regularly. Drain the chickpeas and add after 10 minutes. Season with pepper and salt.
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Heat the oil in a frying pan and fry the falafel in 4 min. Around golden brown.
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Heat the pita bread according to the instructions on the package. Cut the bread rolls open and divide the lettuce, pompoentajine and falafel.
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Nutrition
620Calories
Sodium0% DV1.070mg
Fat26% DV17g
Protein40% DV20g
Carbs30% DV89g
Fiber60% DV15g
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