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Ingredients:

  • 500 ml (2 c.) cooked chick peas
  • 1 grated carrot
  • 1 celery stalk, chopped
  • ½ red pepper, cut into small cubes
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed and finely chopped
  • 1 tbsp FCP olive oil
  • 1 cup bulgur, millet or couscous
  • 2 eggs, beaten
  • 1 tbsp Natur® tamari
  • ½ tsp Herbamare® Original
  • 1 tbsp basil
  • 1 tbsp oregano
  • A pinch of paprika

Preparation:

Purée the chick peas using a food processor. Sauté the vegetables. Combine the bulgur (or other) with the vegetables, chick peas and remaining ingredients.

Pour into a greased mould and bake at 375ºF (190ºC) for 30 minutes.

Serve in slices and add either raita, tomato sauce or avocado salsa.

 

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