The Mediterranean Vegan

The blog has been lacking color lately, so I wanted to make something solely based on vegetables. I came across this traditional Moroccan dish called c hakchouka, which is a fancy name for spicy tomatoes and bell peppers. It also exists in Tunisia, where they put fried eggs on top. This is usually served as a salad or a side with pita bread. Serves 3-4 What you need: 4 green bell peppers 5 ripe tomatoes, diced 4 tbsp olive oil 5 cloves garlic 1/2- 1 red chili pepper 1 tsp paprika 1 1/2 tsp salt 2 tbsp lemon juice 1 tbsp parsley Preheat the oven to 200 C (400 F). Put the bell peppers on a baking sheet and bake for 20 minutes or until the skin is lightly charred. Remove from oven and remove the skin (optional). Dice the roasted bell peppers and set aside. In a medium pan on medium heat, sauté the garlic and chili pepper in the olive oil until the garlic becomes golden. Add the chopped tomatoes and spices and sauté for 15 minutes. Then add the diced bell peppers and lemon juice and sauté ...

This spicy pumpkin mash is full of flavor and very easy to make. It is served in Libya with flatbread. Serves 2-3 What you need: 2 cups pumpkin, peeled and chopped 3 cloves garlic, minced 1 tsp cumin 1 red chili, chopped 1/2 tsp salt 2 tbsp olive oil 2 tbsp lemon juice fresh black pepper In a pot, boil the chopped pumpkin for 10 minutes or until soft. Meanwhile, sauté the garlic, cumin, salt, and chili in 1 tbsp olive oil on medium heat until the garlic has slightly browned. Strain the pumpkin and add to the pan with the garlic. Mash the pumpkin with a strong wooden spoon over medium heat. Mix in the fresh pepper, lemon juice, and 1 tbsp olive oil and serve while hot.