Vegetarian weekly menu 13/2021

Spicy Chickpeas and Pomegranate Salsa in Homemade Potato Wraps

by Fattig.student
Vegetarian
30 min
Spicy Chickpeas and Pomegranate Salsa in Homemade Potato Wraps

ingredients

  • 1 x pomegranate
  • 1 x red onion
  • 1/2 x green chili
  • 1/2 pack fresh coriander
  • 400 g chickpeas
  • 1/2 pack juarez meat spice
  • 1/3 pack potato wrap
  • 1/4 pack spinach
  • 50 g feta cheese

method

  1. Divide the pomegranate into four parts, and pop all the pomegranate seeds out in a bowl of water. This way, you avoid getting pomegranate juice everywhere. Now take the pomegranate seeds out and place in a small bowl.
  2. Finely chop red onion, coriander and green chili, and add to the bowl with pomegranate seeds.
  3. Heat chickpeas and juarez meat spice in a frying pan together with a tiny splash of water.
  4. Load the potato wraps with spinach, pomegranate salsa, spicy chickpeas and feta cheese.
  5. If following the weekly menu, save half of the pomegranate salsa and spicy chickpeas in the fridge. These will be used in another dinner.

Spicy Omelette

by Fattig.student
Vegetarian
30 min
Spicy Omelette

ingredients

  • 1 clove garlic
  • 1/2 x red onion
  • 1/2 x green chili
  • 3 x eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 pack spinach
  • 1/4 x fresh coriander
  • 50 g feta cheese
  • 1/3 pack potato wrap

method

  1. Mince the garlic, red onion and green chili, and fry in a frying pan together with a little oil or butter until the onion appears translucent.
  2. Whisk together eggs with salt and pepper, and pour into the frying pan along with the spinach. Cook the omelette on medium heat for about 10 minutes with the lid on.
  3. Top the omelette with coriander and feta cheese, and serve it with a couple of potato wraps.

Shakshuka

by Fattig.student
Vegetarian
Gluten-free
30 min
Shakshuka

ingredients

  • 1 clove garlic
  • 1/2 x red onion
  • 1/2 x green chili
  • 400 g diced tomatoes
  • 1/4 pack spinach
  • 1 tsp salt
  • 3 x eggs
  • 1/4 pack fresh coriander
  • 50 g feta cheese
  • 1/3 pack potato wrap

method

  1. Mince the garlic, and chop the red onion and green chili. Fry in a frying pan together with a little oil or butter until the onion looks translucent.
  2. Add diced tomatoes, salt and spinach and cook until the spinach has reduced in size. Make room for the eggs by creating three "holes" in the tomato sauce and cracking the eggs into each of them. Cook under a lid for about 10 minutes.
  3. Top with feta cheese and finely chopped coriander at the end, and serve with potato wraps.

Spicy Chickpea Salad with Pomegranate Salsa

by Fattig.student
Vegetarian
Gluten-free
20 min
Spicy Chickpea Salad with Pomegranate Salsa

ingredients

  • 1/4 pack spinach
  • 50 g feta cheese

method

  1. For this dinner we'll be using the spicy chickpeas and pomegranate salsa made earlier this week.
  2. Cover a serving plate with spinach, and top with spicy chickpeas, pomegranate salsa and feta cheese.
advertisement