Tag: main course
Spinach and Chickpeas
Spinach and Chickpeas
This Moroccan dish has Spanish influences; with Spain being right across the Alboran sea. What makes this dish unique is that cubed bread is sautéed with garlic and spices, then processed into a paste with red wine vinegar. The paste is used as a thickening agent to bring all of the ingredients together. The spinach and chickpeas are seasoned with smoked paprika and a little freshly squeezed lemon juice to add acidity.
Equipment
- food processor
Ingredients
- 4 tbsp olive oil
- 8 oz baby spinach
- 15 oz canned chickpeas drained
- 1 slice bread cubed
- 1/4 cup tomato sauce
- 3 garlic cloves sliced
- 1 tsp ground cumin
- 1/4 tsp crushed red pepper
- 2 tsp red wine vinegar
- 1/2 tsp smoked paprika
- salt and pepper to taste
- lemon juice
Instructions
- Heat up 2 tbsp of the oil in a sauté pan over medium high heat. Add in the spinach. Season with salt.
- Cook for 4 minutes until it is wilted. Remove from the pan.
- Add in 1 tbsp of oil. Sauté the bread cubes for 5 minutes.
- Add in the last tbsp of oil and sauté the garlic, cumin, and chili flakes for a minute.
- Add the contents of the pan to a food processor. Pour in the red wine vinegar.
- Process into a paste.
- Add the paste back into the sauté pan with the chickpeas and tomato sauce. Cook for 5 minutes.
- Add the spinach back in. Cook for a minute. Season with salt, pepper, and smoked paprika.
Lamb and Cabbage Soup
Lamb and Cabbage Soup
Not only is this soup unbelievably tasty, it is fairly healthy for you. This soup is full of protein from the lamb, fiber from the channa daal and cabbage, plus iron, Vitamin A and B just to name a few. Perfect for a cold day.
Ingredients
- 1 tbsp ghee
- 1 onion finely chopped
- 1 1/2 lbs bone in lamb shoulder cubed
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp salt
- 4 cups water
- 15 oz canned tomatoes puréed
- 1/2 head cabbage chopped
- 1/2 cup channa daal soaked for 2 hours
Garnish
- mint chopped
Instructions
- Heat up the ghee over medium high heat. Sauté the onions, lamb, cumin seeds, coriander seeds, peppercorns, and bay leaf for 10 minutes until browned.
- Season the lamb with salt, ground coriander, paprika, and pepper.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Add in the tomato purée, cabbage, and channa daal. Continue to simmer for 2 hours.
Red Lentil Soup
Red Lentil Soup
I know what you’re thinking. Lentils are boring. That’s only because you associate lentil soup with what your grand parents ate. This is definitely not that. This Mauritian soup has multiple influences of Chinese(the shallots) and Indian(the chilies and lentils) cuisines. The soup has a ton of flavor while simultaneously being vegan. Make a double batch, because after your first bowl, you’ll consider seconds.
Ingredients
- 1 tbsp vegetable oil
- 1 large shallot diced
- 1 red bird’s eye chili finely chopped
- 2 roma tomatoes ciced
- 2 tsp thyme
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 5 cups vegetable stock
- 1 cup red lentils
- 2 medium carrots peeled; cut into small cubes
- salt to taste
Garnish
- green onions finely chopped
Instructions
- Heat up the oil in a pot over medium heat. Sauté the shallots for 5 minutes.
- Add in the garlic, ginger, thyme, and chilies. Sauté for 2 minutes until aromatic.
- Stir in the lentils.
- Add the tomatoes and cook for 5 minutes.
- Pour in the vegetable stock. Bring to a boil. Reduce the heat to medium low and simmer for 30 minutes.
- Add in the carrots and simmer for 20 more minutes until they are soft.
- Season with salt.
