# TIMEOUT COOKING: BAKED MOZZARELLA

#1, Würzstoff

vegetarian

easy

Stevan Paul

INGREDIENTS FOR 4 PERSONS

4 soft dried tomatoes
300 g frozen spinach, thawed
2 tins of chickpeas (each approx. 400 g drained weight)
6-8 hot peppers + hot peppers to garnish (optional)
2 red or white onions
2 cloves of garlic
10 tbsp. olive oil
2 tbsp. TOMAMI # 1 (buy here (https://tomami.eu/produkte/2/tomami-1-umami/))
2-4 tsp. TOMAMI Seasoning Sauce (buy here
(https://tomami.eu/produkte/30/tomamiwuerzstoff/))
4 mozzarella balls
40 g breadcrumbs

INSTRUCTIONS

Finely dice the dried tomatoes. Squeeze the spinach dry. Drain the chickpeas in a colander. Cut the hot peppers into rings. Peel the onions, cut into wedges and add salt. Peel and slice the garlic.
Heat 4 tablespoons of olive oil in a pan; fry the onions and the garlic with the dried tomatoes until translucent. Stir in the chickpeas and spinach and fry for a further 2 minutes. Stir in the hot peppers. Season with TOMAMI and TOMAMI Seasoning Sauce.

Turn on the oven to 220 degrees. Cut the mozzarella into slices and add salt. Mix the breadcrumbs thoroughly with 1 tablespoon of olive oil and 3-4 dashes of TOMAMI Seasoning
Sauce. Put the chickpea/vegetable mix into a baking dish; place the mozzarella slices in the centre, sprinkle with breadcrumbs. Bake in the hot oven for 15-18 minutes until the cheese starts to melt and the breadcrumbs start to brown.

Alternatively the dish can be made with feta or halloumi cheese instead of mozzarella. Add freshly cut coriander or basil before serving If so desired, a diced tomato can be braised with the chickpea/vegetable mixture!

Seasoning alternative: a hint of curry, Garam Marsala spice mixture or Ras el Hanout spice mix would reinforce the eastern Mediterranean character of the dish.

Preparation time: 30 minutes

A recipe by Stevan Paul.