Oriental onion vegetables

Ingredients for 6 servings:

• 1 cup cracked wheat, optional
• 2 cups vegetable broth
• 750 g onion(s) (smallest possible)
• 1 chili pepper(s), fresh OR:
• 1 tsp cayenne pepper
• 500 g tomatoes
• 5 tbsp olive oil
• 1 sprig(s) mint, (ideally fresh)
• 2 cloves garlic
• 1 tsp, heaped cinnamon
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

with tomatoes and mint

Let the meal simmer in the vegetable broth for about 1 hour. Peel the onions and cut them into large pieces (quarter them; you can leave very small onions whole), then sauté them in olive oil until golden brown. Later, add the chili pepper, sliced ​​into rings, and sauté. Peel and slice the tomatoes, then add them to the sautéed onions. Add the soaked meal; you can add a little more water if necessary. The sauce should have a creamy consistency. Then simmer the vegetables for about 10 minutes. Peel the mint leaves from the sprig and chop them finely, and finely dice the garlic. Mix the vegetables with the mint, garlic, salt, pepper, and sugar and simmer for another 10 minutes. Finally, season with cinnamon. Variation: You don’t have to use the meal; it will work just fine. This way you get a nice, brown sauce. If you don’t want to use it, you should only use half the vegetable broth, otherwise the vegetables will be too watery. Recommendation: Serve the onion-based vegetables with a deliciously fragrant flatbread or some good couscous – delicious!