What is quickly prepared, healthy and always a visual highlight? Exactly, bowls!
Whether sweet or savory, warm or cold – various ingredients have been sharing their cookies in the colorful bowls for several weeks now. There are no limits to the joy of experimenting, everything comes in that tastes or can be found in the fridge ŕ la leftovers 2.0. Then everything is topped with sprouts, fresh herbs, nuts or black sesame.
Our bowl takes you on a trip to Morocco today and does without fish and meat. If you exchange the feta for fried smoked tofu, the variant is even vegan. All sorts of fragrant oriental vegetables circle on loose millet. This time chickpeas, mushrooms, chard and feta are part of the party.
Super full and super tasty – this bowl is brimming with vitamins and nutrients and will taste you immediately beam into the medina of Marrakech.
Oriental bowl with Ras el Hanout
- 200 g chickpeas (from the glass)
- 4-5 mushrooms
- 200 g millet
- 180 g feta
- 500 g chard
- some olive oil
- 1 tsp salt
- fresh parsley
- 2 tsp ras el hanout
Cut the mushrooms into large pieces. Roughly cut the chard, but only use half of the stalks. Cut the feta into small cubes.
Heat a little olive oil together with 1 teaspoon salt and 2 teaspoons Ras el hanout spice in a pan. Braise the chard stalks for 5 minutes in the spices. Then add the mushrooms and continue to cook at a low temperature. Rinse the chickpeas and add them to the pan together with the remaining chard and braise for another 15 minutes. The millet acc. Cook packaging advice. Then arrange everything together in a bowl and pour the feta over it.
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