Pic by Franzi.
It’s only day four of my monthly challenge of going vegan and I had already two cooking invitations, where I had to say “Yes, but…” or “Okay, this will be the only exception.”. I know – not a very good sign… And I learned stuff. A lot of stuff. For example that honey is not vegan, but ketchup is. That in case you’re sitting hungry at a station waiting for your train the only solution is to buy some fries (with ketchup). That muesli with dried fruits is not vegan, because banana chips are made with honey. That oatmilk is disgusting. That a lot of vegan alternatives are very artificial. I don’t buy/like artificial …or disgusting. That the one pill I have to take every day is made with gelatine (and thus is my second exception…every day). And don’t let me start with condoms (yes, I really wrote this word in a taste post). Summarized, I learned that it depends completely on one owns definition on what is vegan for oneself and what not. My definition for the next three weeks: I try to stay away from non-vegan cooking parties, honey and every food that’s made with/from animals. That does not include any medicine or wardrobe or shampoo or…(endless list)…
And I learned that this vegan dish is DELICIOUS: Chickpeas tajine!
Ingredients: Serves 4.
125 g carrots (peeled and sliced), 125 g parsley roots (peeled and sliced), 1 leek (cleaned and sliced), 2 onions (peeled and diced), 1 can chickpeas (app. 200 g, washed and drained), 2 TblSps olive oil, 4 TblSps agave nectar, 2 cans minced tomatoes (app. 800 g), 2 TblSps Herbes des Provence (dried), 2 TblSps Ras el-Hanout, 200 ml vegetable stock, 2 cloves of garlic (smashed), 2 TblsSps parsley (minced), the zest and juice of one lemon, 100 g green olives, salt, pepper
Heat the oil in a big pan and roast the carrots, parsley roots, onions and the leek. Add the agave nectar and let it slightly caramelize. Add the tomatoes, chickpeas, Herbs des Provence, Ras el-Hanout and the vegetable stock and let it boil up. Let cook at a medium flame for app. 10 more minutes. Afterwards, add olives, lemon zest, parsley and garlic. Season with salt, pepper and lemon juice.
Recipe for PRINT!
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