Muhammara with Quinoa and kale chips

Prep. Time: 20 min - Cook Time: 60 min - Total Time: 80 min - Yield: 4 servings

Ingredients

Muhammara:

  • 4 red bell peppers, halved

  • 1 garlic clove

  • 3/4 cups walnuts

  • 1 tbsp lemon juice

  • 2 tbsp pomegranate molasses

  • 1 tsp sumac

  • 1 tsp cumin

  • 1/2 tsp sugar

  • 1/2 tsp black pepper

  • 1/2 tsp chili flakes

  • Salt to taste

  • 1 tsp parsley leaves, chopped to garnish

  • 2 tbsp pomegranate seeds to garnish

  • 1/3 tsp sumac to garnish

  • 1 tbsp chopped walnuts to garnish

Ingredients

Kale chips:

  • 200g curly green kale

  • 1/3 cup olive oil

  • 1 tsp garlic powder

  • 1 tsp chili flakes

  • Sea salt and cracked back pepper

Ingredients

Quinoa:

  • 1 cup quinoa

  • 3 cups water

  • 3 spring onions, the whole green part

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • Sea salt

Ingredients

Eggplant:

  • 1 eggplant

  • 1 tbsp olive oil

  • 1 tsp italian spices

  • Sea salt and cracked back pepper

Instructions

Muhammara:

  1. Heat oven to 200 C and place whole bell peppers directly on a baking sheet. Brush them with 1/3 cup of olive oil.

  2. Roast for 30 minutes.

  3. Remove from the oven and cover them with foil for a few minutes. When cool enough to handle, peel away core, seeds, and skins and set aside.

  4. Place the walnuts in a baking sheet and roste them for 10 minutes. Remove from oven and set aside.

  5. With a food processor, combine the roasted red pepper, 2 tbsp virgin olive oil (from the baking sheet used for rosting the red peppers), roasted walnuts, pomegranate molasses, sugar, sumac, cumin, chili flackes, lemon juice, garlic, salt and black pepper. Blend into a smooth paste. until smooth.

  6. Serve and top with the parsley, pomegranate seeds, sumac and shopped walnuts,

Instructions

Kale chips:

  1. Preheat an oven to 200 C and line a baking sheet with parchment paper.

  2. Remove the leaves and tear them into small pieces. Wash and dry kale.

  3. Drizzle kale with the olive oil and sprinkle with garlic powder, chili flackes and seasoning salt and pepper.

  4. Bake each side for 7 minutes.

Instructions

Quinoa:

  1. Rinse the quinoa in coll water.

  2. Heat 1 tbsp olive oil In a large saucepan over high heat. Place the quinoa for 2 minutes.

  3. Add the water and place the hole green part of the spring onions, salt and bring to the boil.

  4. Lower heat and cook, covered, for 15 minutes.

  5. Remove from heat and add 1 tbsp oilve oil and lemon juice.

Instructions

Eggplant:

  1. Preheat an oven to 200 C.

  2. Slice the eggplant crosswise to make circles and arrange them on an large baking sheet in a single layer.

  3. Drizzle the eggplnat pieces with the olive oil and sprinkle with italian cpices, chili flackes and seasoning salt and pepper.

  4. Roast them for 30 minutes until soft and golden.

Natalia Rojas