I also added one minced jalapeno pepper for a little heat.
* Exported from MasterCook *
SC Moroccan Chickpeas Broth for Couscous
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegan
Serving Size : 7 Preparation Time :0:00
Categories : Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried chickpeas -- soaked overnight in water to cover
1/4 cup extra-virgin olive oil
1 large onion -- finely chopped
3 ribs celery -- coarsely chopped
3 medium carrots -- coarsely chopped
14 1/2 ounces canned chopped tomatoes with juice
6 cups chik'n broth
salt
freshly ground black pepper
To serve: -- couscous
To garnish: -- harissa (optional)
-------- ------------ --------------------------------
2 cups dried chickpeas -- soaked overnight in water to cover
1/4 cup extra-virgin olive oil
1 large onion -- finely chopped
3 ribs celery -- coarsely chopped
3 medium carrots -- coarsely chopped
14 1/2 ounces canned chopped tomatoes with juice
6 cups chik'n broth
salt
freshly ground black pepper
To serve: -- couscous
To garnish: -- harissa (optional)
Rinse the soaked bans and transfer to the insert of a 4 to 6-quart slow
cooker.
cooker.
Heat the olive oil in a large skillet over medium-high heat, and saute the
onion, celery, and carrots for 3 minutes, or until the onion begins to
soften. Add the tomatoes, and transfer the mixture to the insert of the
slow cooker. Stir in the broth, cover, and cook on high for 4 hours, or on
low for 8 hours. At the end of the cooking time, season the soup with salt
and pepper.
onion, celery, and carrots for 3 minutes, or until the onion begins to
soften. Add the tomatoes, and transfer the mixture to the insert of the
slow cooker. Stir in the broth, cover, and cook on high for 4 hours, or on
low for 8 hours. At the end of the cooking time, season the soup with salt
and pepper.
To serve the soup, spoon some of the couscous into a soup bowl, and ladle
the soup generously over the couscous. Garnish with harissa, if desired.
the soup generously over the couscous. Garnish with harissa, if desired.
Serves 6 to 8
AuthorNote: La Table de Fes in Paris is a tiny restaurant serving some of
the best Moroccan food I've had outside of Marrakech. Madame directs the
dining room, while from the kitchen Monsieur serves up heaping bowls of
couscous and this savory soup ladled on top before the main courses
arrive. My son-in-law Eric's goal is to speak French so he can tell Madame
how much he loves to eat there! This is a terrific warm-up on a cold
night, filling your tummy with Moroccan goodness. I prefer to serve this
with tractional couscous rather than Israeli, which is delicious it in its
own right, but not authentic for this dish.
the best Moroccan food I've had outside of Marrakech. Madame directs the
dining room, while from the kitchen Monsieur serves up heaping bowls of
couscous and this savory soup ladled on top before the main courses
arrive. My son-in-law Eric's goal is to speak French so he can tell Madame
how much he loves to eat there! This is a terrific warm-up on a cold
night, filling your tummy with Moroccan goodness. I prefer to serve this
with tractional couscous rather than Israeli, which is delicious it in its
own right, but not authentic for this dish.
Slow Cooker Savvy: Harissa is a North African hot sauce, which is the
pride of Moroccan households. Each harissa is a bit different. At La Table
Fes, Madame places a bit in the ladle, then scoops up some of the soup, so
the heat will spread throughout your bowl. Be forewarned, a little harissa
goes a long way. You can find it at Middle Eastern grocers, full-service
grocers, or gourmet retailers.
Cuisine:
"Moroccan"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
- - - - - - - - - - - - - - - - - - -
"Moroccan"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 322 Calories; 11g Fat (30.9%
calories from fat); 14g Protein; 43g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 217mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
1 1/2 Vegetable; 2 Fat.
calories from fat); 14g Protein; 43g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 217mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
1 1/2 Vegetable; 2 Fat.
Nutr. Assoc. : 347 0 0 0 0 0 0 0 0 0 0
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Thanks for sharing your recipes
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