1 kg Ardo Butternut 500 g Ardo peas 200 g Ardo Onion cubes 10 g Ardo Garlic cubes 500 ml vegetable bouillon 150 g raisins 1/4 peeled lemon 50 ml olive oil raz-el-hanout Lahtor herb mix salt and pepper
Allergens
Celery, Sesame
Preparation
Sauté the onions and garlic in olive oil.
Add the butternut and bouillon. Season with salt, pepper and raz-el-hanout.
Slice the pickled lemon and add it to the raisins.
Allow to simmer gently. Add the chickpeas halfway through the cooking time.
