Mozaat with Tomato and Rosemary Sauce
Ingredients
- 6 pieces mozaat meat
- 2 large onions
- 4 tablespoons oil
- 4 cloves garlic, sliced
- 1 cup dried chickpeas
- 4 large tomatoes, peeled and cubed
- 2 tablespoons tomato paste
- 1 medium hot pepper, chopped
- 1 cup green olives, pitted
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup rosemary
- 1/2 teaspoon crushed chili
- 1 teaspoon mixed spices
- 3 cups broth or water
Garnish
- Rosemary leaves
Preparation
In a small bowl, place salt, pepper, rosemary, chili, mixed spices, and mix then sprinkle half of the spice mixture on the mozaat and toss to distribute well
In a large skillet, place oil, heat on medium heat, sear the mozaat for 10 minutes with stirring until browned on all sides then remove and place in a side dish
In the same skillet, place onion, garlic, pepper, and stir until onion is golden then add tomato, paste, remaining spices, and the mozaat
Add chickpeas and let cook with the mozaat for about 5 minutes
Add olives and let cook for about 2 minutes
Pour the mixture into a serving dish, garnish with rosemary leaves, and serve with white rice
