Cooked - Saffron Chorba With Roasted Aubergine And Sweet Potatoes (vegan)

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Saffron Chorba With Roasted Aubergine And Sweet Potatoes (vegan)

6.0

2 large sweet potatoes (2 x 250g) peeled and cut into 2 cm chunks

2 large eggplants (2 x 250g) cut into 2cm chunks

2 tablespoons olive oil

2 onions, finely sliced

2 medium sized tomatoes, grated

2 tablespoons tomato paste

½ teaspoon ground turmeric

2 pinches of saffron (DO NOT USE ALL OF THE SAFFRON IN PACKET)

1 teaspoon salt or more to taste

½ teaspoon ground black pepper

500ml vegetable stock

1 x 400g can chickpeas, rinsed and drained

100g spaghetti broken into 3cm long pieces

Chopped parsley and more for serving

Preheat the oven to 200 C. Place the aubergine and the sweet potato chunks in a large roasting tray, drizzle with a bit of olive oil and sprinkle with a bit of salt. Transfer in the oven and bake until tender and golden, about 25 to 30 minutes. Set aside until ready to use.
Meanwhile, in a large pot warm the olive oil over medium-high heat and add the onions, tomatoes, tomato paste, turmeric, saffron, salt and pepper. Leave for about 10 minutes to lightly sweat the onions. Stir occasionally.
Pour the vegetable stock and 1 litre of water in the pot and bring to a boil. Reduce the heat to medium-low, cover with a lid and leave to simmer gently for 40 minutes.
Transfer the chickpeas in the pot and increase the heat to medium-high and bring to a boil. Add the broken spaghetti as well as the roasted aubergine and sweet potato chunks, reduce to the heat to medium-low and leave to simmer until the spaghetti pieces are fully cooked or adjust the cooking time according to the manufacturer instructions.
Taste and adjust the seasoning with salt if desired. Serve immediately with more parsley.

Course🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 73 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...