Filter
Reset
Sort ByRelevance
CourtneyLyn
Pita bread with pompoentajine and falafel
Pumpkin stew with falafel in a pita bread
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the pumpkin and cut into pieces. Remove the seeds and stringy inside.
-
Slice the onion in rings and the garlic.
-
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.
-
Add the water and bring to the boil. Leave the lid on the pan for about 20 minutes on medium heat.
-
Change regularly. Drain the chickpeas and add after 10 minutes. Season with pepper and salt.
-
Heat the oil in a frying pan and fry the falafel in 4 min. Around golden brown.
-
Heat the pita bread according to the instructions on the package. Cut the bread rolls open and divide the lettuce, pompoentajine and falafel.
Blogs that might be interesting
-
15 minMain dishegg noodles, (peanut) oil, Chinese wok vegetable coal and sugarsnaps, wok sauce teriyaki honey, pangasius strips of pepper salt, pieces of cashew nut,fish teriyaki with noodles and cashew nuts
-
20 minMain dishsticking potato, unsalted butter, sliced leek, chicken broth from tablet, fresh cream, smoked chicken strips,Creamy leek soup
-
25 minMain dishtable potatoes, olive oil, Catalan bratwursts, fresh spinach, garlic, creme fraiche,stew with Spanish sausages
-
325 minMain dishbeef rib, full red wine, garlic, winter carrot, celery, onion, traditional olive oil, unsalted butter, sprig of rosemary, tomato paste, clove, beef broth tablet,beef in red wine
Nutrition
620Calories
Sodium0% DV1.070mg
Fat26% DV17g
Protein40% DV20g
Carbs30% DV89g
Fiber60% DV15g
Loved it