Sweet Moroccan Bean Soup
(Serves 4)
Grind seeds in seed mill. Add salt.
1/2 teaspoon caraway seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon salt
Heat oil in counter top pressure cooker. Brown shallot, garlic, celery and carrot. Add tomato paste, ground seed blend, cumin and paprika. Saute 4 minutes. Add water, dried beans and peas, lemon peel and bay leaf.
Tighten lid, close pressure valve. Set pressure timer for 45 minutes.
1 teaspoon olive oil
1/4 cup shallot, diced
2 garlic cloves, minced
1/4 cup celery, diced
1 carrot, peeled and diced
2 tablespoon tomato paste
1/2 teaspoon cumin
1/4 cup paprika
1/3 cup heirloom beans
1/3 cup red (dry) peas
2 1/2 cup water
1 lemon peel, about 2 inches
1 bay leaf
Release pressure. Remove lid. Add lemon juice.
Juice from 1/2 lemon
Garnish with turmeric yogurt.
1/4 cup yogurt
1/4 teaspoon ground turmeric
This meal is served with sauteed pears, bleu cheese and pecans and a slice of multigrain bread.
No comments:
Post a Comment