Type what you have

Ingredients

• ✓ ras el hanout spice blend
• vegetable oil
• onion
• garlic
• harissa paste
• salt
• fire-roasted diced tomato
• chickpea
• vegetable broth
• cilantro
• white basmati rice
• egg
• za'atar

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
2. 2 Serve stew over rice. Top with an egg and sprinkle with za'atar.

By dinehaus

Ingredients

• ✓ ras el hanout spice blend
• halloumi cheese
• eggplant
• red onion
• red bell pepper
• cherry tomato
• radish
• lemon
• olive oil
• black pepper
• bamboo skewer
• tahini
• lemon juice
• lemon
• cilantro
• dukkah

Instructions

1. 1 Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.
4. 4 Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
5. 5 Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.

By Buckwheat Queen