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Amsterdam Amstel
13-09-2016 / 11:00
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Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin. A trial lesson takes 45 minutes.
We are open! Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin. A trial lesson takes 45 minutes.
We are open! Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin.
We use the hot cabin for the trial lesson. You can also exercise online and outdoor with us or take a trial lesson outdoor or online.
We use the hot cabin for the trial lesson. You can also exercise online and outdoor with us or take a trial lesson outdoor or online.
Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin. A trial lesson takes 45 minutes.
We are open! Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin.
We use the hot cabin for the trial lesson. You can also exercise online and outdoor with us or take a trial lesson outdoor or online.
Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin. A trial lesson takes 45 minutes.
eggplant tajine with apricots and chickpeas
What you need
1 eggplant, diced
1 onion, peeled and diced
1 clove of garlic, peeled and thinly sliced
2 tsp olive oil
1 teaspoon of ketoembar
1 teaspoon coriander
1 teaspoon of turmeric (yellow root)
8 dried apricots cut into strips
150 grams of mushrooms, cut into thick slices
1 can of tomato cubes
1 can of chickpeas weighing 400g, drained and rinsed clean
2 vegetable stock cubes
How you make it
Fry the aubergine in 1 teaspoon of olive oil. Add a splash of water regularly until it is soft (about 10 minutes). Set aside. Heat the rest of the oil and fry the onion and the garlic with the spices. Fry the mushrooms. Add the apricots, tomato cubes, bouillon cubes and 200 milliliters of water and cook for 10 minutes. Add the eggplant and the chickpeas and cook for another 10 minutes.