Mrs Balls Chickpea, Lentil, Tomato and Roasted Red Pepper Bobotie
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | pc | Onion, sliced |
| 30.00 | ml | MARVELLO Full Fat Margerine |
| 2.00 | pc | White Bread Slices |
| 400.00 | ml | Milk |
| 5.00 | pc | Eggs, large (class A) |
| 15.00 | ml | Apricot jam |
| 30.00 | ml | ROBERTSONS All in One Rajah 6 X 800g |
| 5.00 | ml | ROBERTSONS Turmeric 6 x 800 g |
| 10.00 | pc | Apricots, dried |
| 200.00 | g | Lentils , soaked and cooked |
| 250.00 | g | Chick peas , drained |
| 3.00 | pc | Red Peppers , roasted and seeded |
| 100.00 | ml | MRS BALLS Chutney Original 4 x 3kg |
| 100.00 | ml | MEADOWLAND Sour 10 x 500ml |
| 100.00 | ml | KNORR Tomato Pronto 6 x 2kg |
Preparation
1. Saute the onions in Marvello until golden and remove from the heat.Add the lentils, chickpeas and roasted red pepper and curry powder and cook for a further 5 minutes.
2. Soak the bread in half the milk.
3. Mix remaining milk with the egg, turmeric and Mrs Balls and set aside.
4. Stir in the soaked bread into the chickpea/lentil mixture together with the remaining ingredients.
5. Spoon into a casserole dish. Pour the seasoned milk over and bake for 30 minutes @ 180˚.
6. Serve with rice and sambals
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