Vegetables with Feta

Ingredients

• 250 g chickpeas
• 2 Eggplants
• 2 onions
• 2 Garlic cloves
• 2 red bell peppers
• 4 tomatoes
• 1 red chili pepper
• 2 tbsp plant oil
• 400 ml Vegetable broth
• Salt
• pepper (ground)
• ras el-hanout
• 200 g Feta Cheese
• 1 tsp black cumin seeds
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Soak the chickpeas overnight in water.

2. 2.

   Wash, clean and dice the eggplants. Peel and finely dice the onion and garlic. Wash, halve, clean and dice the bell peppers. Wash the tomatoes, cut off the stem end and chop into pieces. Cut the chili pepper in half, clean it and sauté with onions and garlic in hot oil in a tagine for 1-2 minutes. Add the eggplants and peppers and stir-fry for 2-3 minutes. Then add the tomatoes and drained chickpeas. Pour in some broth, season with salt, pepper and ras el-hanout, cover and simmer for about 45 minutes. Stir occasionally and add more broth if needed.

3. 3.

   Cube the feta cheese. Sprinkle over the vegetables at the end, cover briefly to warm, taste and serve sprinkled with black cumin seeds and parsley.

4. 4.

   Serve with flatbread as desired.