Posts in : Ingredients cayenne pepper

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  Curried Couscous with Spinach and Chickpeas

  
  
  • Posted by elimam
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  Curried Couscous with Spinach and Chickpeas
  

  

  Course

  noodles, pasta

  Cuisine

  Indian

  Prep Time

  20 minutes

  Cook Time

  25 minutes

  Servings

  servings

  
  Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 small yellow onion chopped
  • 1/2 cup chopped sun-dried tomatoes
  • 1 tablespoon chopped fresh dill
  • 3 cloves garlic crushed
  • 12 ounces chopped frozen spinach
  • 1 tablespoon pale dry sherry
  • 1 tablespoon curry powder
  • 1 pinch cayenne pepper or to taste
  • 1 can chickpeas drained
  • 2 cups vegetable broth
  • 1 cup whole wheat couscous
  • salt to taste

  Course noodles, pasta Cuisine Indian Prep Time 20 minutes Cook Time 25 minutes Servings servings Ingredients 2 tablespoons Extra Virgin Olive Oil 1 small yellow onion chopped 1/2 cup chopped sun-dried tomatoes 1 tablespoon chopped fresh dill 3 cloves garlic crushed 12 ounces chopped frozen spinach 1 tablespoon pale dry sherry 1 tablespoon curry powder 1 pinch cayenne pepper or to taste 1 can chickpeas drained 2 cups vegetable broth 1 cup whole wheat couscous salt to taste

  
  Instructions

  1. Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.

  2. Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

  
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• 

  Moroccan Potato Bean Soup

  
  
  • Posted by elimam
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  Moroccan Potato Bean Soup

  

  Course

  soup

  Cuisine

  Moroccan

  Prep Time

  15 minutes

  Cook Time

  45 minutes

  Servings

  servings

  Ingredients

  • 6 cups water
  • 1 can kidney beans
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 onions chopped
  • 2 potatoes peeled and cubed
  • 3 tablespoons chicken bouillon powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 teaspoons curry powder
  • 2 tablespoons soy sauce
  • 1/2 cup whole milk
  • 1/2 cup half-and-half
  • 1/2 cup dry potato flakes
  • 1/4 cup chopped green onions

  Course soup Cuisine Moroccan Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 6 cups water 1 can kidney beans 3 tablespoons Extra Virgin Olive Oil 2 onions chopped 2 potatoes peeled and cubed 3 tablespoons chicken bouillon powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon cayenne pepper (optional) 2 teaspoons curry powder 2 tablespoons soy sauce 1/2 cup whole milk 1/2 cup half-and-half 1/2 cup dry potato flakes 1/4 cup chopped green onions

  Instructions

  1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
  2. In a frying pan, sautéed onions in olive oil until lightly brown.
  3. To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
  4. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

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