{"id":136574,"date":"2020-03-15T12:08:57","date_gmt":"2020-03-15T11:08:57","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=136574"},"modified":"2020-03-15T12:13:05","modified_gmt":"2020-03-15T11:13:05","slug":"rachel-ama-harissa-hotpot-with-aubergines-and-avocados-recipe-on-living-on-the-veg","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/136574\/rachel-ama-harissa-hotpot-with-aubergines-and-avocados-recipe-on-living-on-the-veg\/","title":{"rendered":"Rachel Ama harissa hotpot with aubergines and avocados recipe on Living On The Veg"},"content":{"rendered":"

Rachel Ama served up a tasty vegan harissa hotpot with aubergines, chickpea, nuts and avocados on Living On The Veg with Henry Firth and Ian Theasby.<\/p>\n

The ingredients are: 1 tbsp olive oil, 1 x 400g can cooked chickpeas, drained, 2 aubergines, sliced lengthwise into quarters, then halved in width, 680g tomato passata, 120ml water, 1 tbsp tomato paste, 2 red onions, finely diced, 4 cloves of garlic, finely chopped, Thumb of fresh ginger, grated, 1 cinnamon stick, 1 tbsp harissa paste, 1 tsp chilli flakes, 1 tsp sweet smoked paprika, 3 tbsp fresh orange juice, 1 tbsp pomegranate molasses and Salt black pepper.<\/p>\n

To garnish: 2 avocados, seeds removed and sliced, Fresh parsley, roughly chopped, Fresh coriander, roughly chopped, Handful of crushed pistachios, 2 tbsp extra virgin olive oil and Squeeze of fresh lemon juice.<\/p>\n

To serve: Sourdough bread and 4tbsp extra virgin olive oil or vegan butter.<\/p>\n

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