Tag Archives: Moroccan

Moroccan Carrot, Lentil and Prune Soup

14 Jun

lentil soup with prunes

This is a soup with an intriguing flavor that crosses Moroccan influences with the flavors of tzimmis, a slow-cooked European Jewish melange of sweet potatoes, carrots and prunes. If you like tzimmis you’ll love it! The recipe comes from the Sunsweet Prunes people.

Ingredients:

2 Tbs. canola oil
1 onion, diced
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground turmeric
¼ tsp. ground cinnamon
3 carrots, diced
2 cloves garlic, minced
¾ cup dried lentils
½ cup pitted prunes, chopped
1 can (14 oz.) diced tomatoes
4 cups vegetable or chicken broth
2 Tbs. lemon juice
1 Tbs. chopped parsley
1 Tbs. chopped cilantro
Pinch salt and pepper

Directions:

Heat oil in large saucepan over medium heat. Stir in onions and reduce heat to medium-low. Cook, overed, for 5 to 7 minutes until onions are softened.

Increase heat to medium. Add cumin, coriander, turmeric and cinnamon and cook for 1 minute. Add carrots, garlic and one-third cup water. Cook, covered, for 5 minutes; add a little water if the vegetables start to stick.

Add lentils and prunes and mix well. Stir in the tomatoes. Bring to a boil. Stir in stock and reduce heat. Simmer for 30 minutes or until vegetables and lentils are tender.

Stir in lemon juice, cilantro, parsley, salt and pepper.

Ladle into warm soup bowls and serve immediately.

(Note: If you prefer a smoother texture, puree the soup with an immersion blender.)

Moroccan Chickpea Soup with Couscous

13 Dec

moroccan-chickpea-soup-from-a-cedar-spoonIt had been snowing all day, and the snow seemed almost a foot high  when the hostess of our annual book club potluck dinner called it off. I had just put together a spinach and cabbage salad to bring. What was I going to do with all that? So I put out a call to the other book club members inviting over anyone willing to brave the roads. My friend Char, who was wondering what to do with the huge kugel she had just baked, answered the call.

Char also brought his delicious soup, which came from a blog called A Cedar Spoon (which is where I got the picture too — much nicer than the one I took!). The couscous makes it thick so it’s almost like a stew. It’s perfectly spiced and just the right thing for a snowy winter day. We loved it, and I hope you do too!

Ingredients:

½ cup couscous
3 Tbs. olive oil
½ sweet onion, chopped
3 garlic cloves, minced
1 carrot, peeled and chopped
1 celery stalk, chopped
1 tsp. cumin
tsp. paprika
½  tsp. red pepper {cayenne pepper}
¼  tsp. cinnamon
2 tsp. coriander
1 tsp. turmeric
1 28 oz. can plum tomatoes
4 cups vegetable broth {you could use chicken broth}
1 15-oz can chickpeas, rinsed and drained
½ cup milk, half & half  or unsweetened soymilk
Chopped fresh cilantro, crushed red pepper flakes, extra chickpeas and/or lemon wedges for garnish

Directions:

Cook the couscous according to the package directions.

While the couscous cooks heat the olive oil in a large pot over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and a dash of salt and continue to sauté until the vegetables become soft. Add the spices and continue to sauté for 2 more minutes.

Add the tomatoes, vegetable broth and chickpeas and simmer on low for 30 minutes, stirring occasionally. Add the milk or soymilk and stir well. Simmer for 2 more minutes. Add salt and pepper to taste.

Put half the soup into a large mixing bowl and puree using an immersion blender or a blender. Return the pureed soup back into the soup pot and mix well.

Divide the couscous into soup bowls and ladle the soup on top. Garnish with {fresh cilantro, crushed red pepper, lemon wedges and/or extra chickpeas.

Serves 8 to 10