1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1
tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1
tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3 eggs
Not exact matches
1 Tbsp sesame seeds 2 Tbsp dried thyme 2 Tbsp dried marjoram 2 Tbsp dried oregano 4 Tbsp
ground sumac 1
tsp coarse salt
1 400g can adzuki beans 3 cloves garlic, crushed 1/2 cup sunflower seeds 1/2
tsp sumac 1/2
tsp ras el hanout freshly
ground salt & pepper (to taste) 1/2
tsp coconut sugar 1/2 lemon, squeezed 1 large handful coriander, roughly chopped Extra virgin olive oil