* The menu is for four people.
Materials?
Roasted chickpeas with spices
Chickpea140g
1 tbsp olive oil
Salt 1/4 teaspoons
Ground coriander 1/8 tablespoons coriander powder
Cumin powder Cumin powder 1/8 teaspoons
Turmeric powder turmeric powder 1/8 tablespoons
Chili powder 1/8 teaspoons Chili powder
Crocus sativus quinoa
Chicken soup or vegetable soup 2 cups /480ml.
Satin14 tsp (about 10)
1 tbsp butter
Onion 1
Quinoa 1 cup/180g
Stewed root vegetables with Moroccan spices
Carrots 1
European radish and parsnip 1
Radish radish medium 1
Beetroot root 1
Celery root is small 1
Onion 1
2 tablespoons high smoke point vegetable oil or cooking oil.
Proper amount of salt
Garlic 2 cloves
North African mixed spice Laselhanout 1 tablespoon
2 dried peppers
Chicken soup or vegetable soup 3 cups /720ml.
Pickled lemon vanilla sauce
Mint leaves are taken from 8 mints.
Parsley leaves are taken from 10 parsley.
Preserved lemon (if not, use half lemon juice instead) 1/2.
Garlic 1 petals
Freshly ground black pepper 1/4 teaspoons
2 tablespoons olive oil
Proper amount of salt
Four dates
Water waves and eggs
How to make a bowl of saffron quinoa in North Africa?
Roasted chickpeas with spices
{Start}
Chickpeas are soaked one night in advance. Boil the soaked beans with water twice the size of beans, cover and turn to low heat 1 hour. Filter the water for later use.
I used black chickpeas, so the picture is black.
Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius. The baking tray is covered with tin foil.
Put the cooked and drained chickpeas into a baking tray, pour in olive oil, salt, coriander powder, cumin powder, turmeric powder and Chili powder, and mix well. Tile the baking tray. Bake in a preheated oven for 35 minutes.
{end}
Crocus sativus quinoa
{Start}
In a medium-sized slightly deep pot, bring the chicken soup/vegetable soup to a boil over medium heat, and then turn off the heat. Add saffron, cover the pot, turn off the fire and take the pot away from the stove.
Chop red onions. Heat a small pot with high fire, put the butter in the pot and melt it, then add the chopped red onion and fry until the color becomes dark (about 5 minutes). Put the quinoa into the pot, chop the red onion evenly, and then pour it into the saffron chicken soup. After the fire boils, turn the pot cover to low heat and cook for about 20 minutes until the quinoa is fluffy and cooked.
{end}
Stewed root vegetables with Moroccan spices
{Start}
Peel carrots, European radishes, radishes, beetroot and celery root, and cut them into small pieces (keep all sizes similar). Chop onions and garlic. Take a large cast iron pot with a little depth, heat it over medium heat, add vegetable oil, chopped green onion and 1/2 teaspoons of salt, and stir-fry until the onion is soft (about 3 minutes). Add minced garlic and stir-fry until fragrant (about 1 min). Add the North African spice ras el hanout and stir-fry until fragrant (about 1 min). Pour in chicken/vegetable soup and chopped root vegetables, bring to a boil over high heat, cover and simmer until the vegetables are soft (about 20 minutes).
{end}
Pickled lemon vanilla sauce
{Start}
Rinse the pickled lemon with clear water, dry the kitchen paper slightly and cut it into small pieces (if not, replace it with half lemon juice). Chop mint leaves, parsley leaves, garlic and dates. Mix all the ingredients, add black pepper, drizzle with olive oil and stir well. Season with salt.
{end}
assemble
At the bottom of quinoa, add stew, eggs, roasted chickpeas in turn, and finally add pickled lemon vanilla sauce. Serve with Kharisa or other hot sauces.
skill
1) The steps are complicated, and the cleaning, cutting and cooking of chickpeas can be completed one day in advance, saving time.
2) Chickpeas can be canned in the market if they are too troublesome.
3) root vegetables are not limited to recipes, and potatoes and sweet potatoes are also good.