Vegetarian Yassa

This dish is a real plunge into sub-Saharan Africa with these sublime vegetables cooked in a cocotte with aromatic spices and a hint of mustard.

Meals Vegetarian, Vegan

★ ★ ★ ★ ★

(4.8 stars / 230 reviews)

Order Cook

Portions: 4

100 g chickpeas, cooked

80 g sweet potato, diced

60 g orange carrot, sliced

60 g courgette, sliced

50 g aubergine, diced

30 g black olives, sliced

50 g yellow pepper, sliced

50 g green pepper, sliced

1 piece onion, sliced

1 tbsp sunflower oil

1 tbsp Dijon hot mustard

1 tbsp lime juice

1 tsp fine salt

1 tsp smoked paprika

1 tsp tamari (soy sauce)

1 tsp thyme

1 piece bay leaf

20 g leek, sliced

Prep time: 15 min

Cook time: 20 min

Total: 35 min

Heat 1 tbsp of sunflower oil in a large cocotte over medium heat. Add the sliced onion and leek, and sauté until soft, about 5 minutes.
Add 60 g of orange carrot, 80 g of sweet potato, 50 g of aubergine, 60 g of courgette, 50 g of yellow pepper, and 50 g of green pepper. Cook, stirring occasionally, for another 5 minutes.
Stir in 100 g of chickpeas, 30 g of black olives, 1 tbsp of Dijon hot mustard, 1 tbsp of lime juice, 1 tsp of smoked paprika, 1 tsp of tamari, 1 tsp of thyme, and 1 piece of bay leaf. Mix well.
Cover the cocotte, reduce the heat to low, and let simmer for 10 minutes or until all vegetables are tender. Season with 1 tsp of fine salt to taste.