Oumph! Moroccan Stew

Oumph! Moroccan Stew

Oumph! Moroccan Stew

Serves 4


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.