Using Karimix Tomato Chutney & Karimix Ras El Hanout Rub

SERVES: 16 large slices as a main course

24 small slices as a side course

Hot or Cold

INGREDIENTS:

180g Karimix Tomato Chutney
20g-30g Karimix Ras El Hanout Paste
400g new potatoes cubed
2 onions diced
3 cloves garlic crushed
300g carrot cubed
180g mixed beans (can) – drained
240g kidney beans (can)- drained
200g peas
450g grated cheese
3 tbsp tomato puree
8 eggs whisked
100ml water
60g curly parsley finely chopped
3 tbsp vegetable oil
Salt and pepper to taste

Baking tray size: 368 x 267mm x 38mm

METHOD:

1. Parboil potatoes and carrots, drain and set aside
2. Heat oil in a frying pan, add oil, chopped onions and sauté for 10 mins, then add garlic. Fry for 3 mins then add tomato puree and Karimix Tomato Chutney
3. Cook for about 10 mins and then add Karimix Ras El Hanout. After 5 mins, taste and add water and salt and pepper. This should taste saltier as this will be mixed into a large amount of vegetable and pulse. Set aside to cook
4. Drain mixed beans and kidney beans, rinse and add to a large mixing bowl. Add thawed peas, parboiled potatoes and carrots into the bowl.
5. Add grated cheese and tomato sauce. Mix well.
6. Add whisked eggs and chopped parsley. Mix well.
7. Fill a grease proof paper lined baking tray.
8. Cook at 185C for 40 mins or longer, depending on the depth of tray.
9. Garnish with parsley and serve with salad or vegetables.

Options: To add some heat add 1-2 tsp Karimix Harissa Paste and more Karimix Ras El Hanout Paste. Mixed beans used can be altered to your choice. Add bacon, sausages or chicken to make this non-vegetarian.