Summary

Ingredients

• 150 g chickpeas, dried
• 2 tablespoons oil
• 2 shallot (s)
• 250 g zucchini
• 100 g mushrooms
• 1 clove garlic
• 1 tablespoon tomato paste
• 150 ml vegetable stock
• 250 g carrot (s)
• 1 large bell pepper (s)
• 400 g tomato (s), chopped, from the can
• 200 g ajvar
• 250 g halloumi
• 0.5 tablespoon ½ paprika powder, noble sweet
• 0.5 tablespoon ½ cumin
• 0.5 tablespoon ½ thyme
• 0.5 tablespoon ½ rosemary
• lovage
• Chili powder
• salt and pepper

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Instructions

1. Soak the chickpeas in plenty of water and a little salt the day before.
2. Change the water and cook the chickpeas until they are firm to the bite. Also cook the carrots until they are firm to the bite.
3. Cut the halloumi into small cubes and fry in a pan until golden brown on all sides.
4. Wash, clean and cut the vegetables.
5. Heat the oil in a large saucepan. Fry the shallot cubes until translucent, add the courgette and mushroom slices as well as the minced garlic clove and fry. As soon as the vegetables are soft, stir in 1 tablespoon of tomato paste. Then deglaze with vegetable stock and simmer again.
6. Now add the pre-cooked chickpeas and carrots as well as tomatoes and ajvar. Season to taste with the spices, adjust the quantities according to taste. Finally fold in the halloumi cubes.
7. It is best to serve fresh flatbread with this dish.