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White Corn Fusilli with Turmeric and Sarawak Pepper Moroccan “Stew”

White Corn Fusilli with Turmeric and Sarawak Pepper Moroccan “Stew”

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Serves 4

250 grams (one box) of Bontasana White Corn, Turmeric, and Sarawak Pepper Fusilli
2 sweet potatoes, peeled and diced
400 grams canned chopped tomatoes
400 grams canned chickpeas, drained
4–6 cups vegetable stock
2 cups kale, shredded
1 onion, chopped
½ cup dried apricots, chopped

For the spice Mixture:
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground turmeric
⅛ tsp curry powder 


Combine the spices in a bowl.

Heat a large pot over medium heat, add the onion and gently sauté until soft.

Stir in the kale and the spice mixture, cook for approximately 2 minutes until the kale begins to wilt and spices are fragrant.

Add the rest of the ingredients to the pot and simmer until the White Corn Fusilli with Turmeric and Sarawak Pepper are cooked.

Recipe by Sanza Monleon, Sanzaʼs Chic Kitchen

Fusilli № 83 · White Corn + Turmeric + Sarawak Pepper

[price per 250 g box = €3,74]

You save: 9%

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