Oumph! Moroccan Stew
1 pack Oumph! Balls (280 g)
1 tin (400 g) chopped tomatoes
1 small yellow onion, chopped
6 cloves garlic, chopped
8 tbsp olive oil
Harissa, to taste
3 peppers, different colors, diced 1 aubergine, diced
10 g cumin
10 g ground coriander seeds
Salt to taste
1 plant-based stock cube
20 g fresh parsley, coarsely chopped
Fry garlic and onion in half of the olive oil, then add the tomatoes and peppers. Season with cumin, ground coriander and add a little salt and harissa, to taste.
Add vegetable stock and a little water. Cook on low heat for about 10 minutes.
Roast the aubergines in the oven or in a pan with the remaining part of the olive oil until soft.
Fry the Oumph! Balls.
Place the stew in a large serving dish and place The Oumph! Balls on top. Sprinkle with parsley. Serve with basmati rice.