Hamshuka mit Tomate und Minze
Oriental delight: Hamshuka with a summer-fresh note
Spicy, fresh and 100% plant-based: our hamshuka with tomato and mint is the perfect fusion of oriental flavors and modern Swiss plant power. Fiery, sustainable and full of flavor!
15 Min Working hours.
20 Min Preparation.
2 Portions
light
Ingredients
50 g
vegetable oil
600 g
Plant-Based Ghackets (Hack)
80 g
Onion cubes
20 g
Garlic
80 g
Red bell pepper cubes
80g
Yellow bell pepper cubes
20 g
fresh chilli cubes
200 ml
Red wine
50ml
Soy sauce
500ml
Water
100 g
strained tomatoes
70 g
Barberries (sour berry that is often used in oriental dishes. Also called sour thorn or vinegar berry. Raisins can also be used as a fruity alternative)
30 g
Date cubes
30 g
Hummus for binding
A little
Salt, pepper, smoked paprika, paprika powder, cumin, coriander, cinnamon, cocoa (alternatively, an oriental spice mix can be used)
Set
Fresh herbs and sprouts, sumac, young leeks, pomegranate seeds, Greek johgurt
This is how it’s done:
1.
Fry the plant-based mince in vegetable oil – As soon as it is lightly browned, reduce the heat – Add the diced onion, garlic, diced bell pepper and chilli and continue to fry over a medium heat – Add the spices and fry briefly – Then deglaze with red wine and allow the wine to boil away completely – Stir in the soy sauce, Stir in the soy sauce, water and strained tomatoes – Add the barberries and diced dates and simmer everything over a low heat for about 30 minutes – Finally, thicken the remaining liquid with hummus until a creamy consistency is achieved.
2.
Tomato and cucumber salad with mint:
Chop 200 g colorful cherry tomatoes, 200 g cucumber, 80 g green onion or red onion and 30 g mint. Season with the juice of 1 lemon, olive oil, salt and pepper and enjoy.
3.
Hummus:
Add 300 g chickpeas cooked until soft, 80 g tahini sesame paste, 10 g grated garlic, the juice of 1 lemon, approx. 80 ml water or Aqua Faba (the cooking water of the chickpeas, makes for an even creamier hummus), salt and cumin to a food processor or blender – puree until creamy – gradually add the water until the desired consistency is reached.
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