Berber Stew
Sustenance
25 - 05 - 18
From the land of souks and spices comes this moreish Berber Stew. A style of cooking drawn from Morocco's Atlas mountains and flavoured by the Berber tribes, it offers a palate of aromatic spices to nourish inside and out.
Ingredients
INGREDIENTS
1⁄4 Buttercup pumpkin, peeled, cubed olive oil
Sea salt and freshly milled pepper
SOUP INGREDIENTS
2 tbsp olive oil
1 onion, chopped
1 carrot, diced
1 large kumara, cut into 2cm chunks
2 cloves garlic
1 tsp harissa
1 quantity of Berber spice mix
1 punnet of fresh cherry tomatoes
1⁄2 1 punnet of fresh cherry tomatoes
400g jar of chickpeas, rinsed & drained
3 cups chicken bone broth [or vegetable stock]
2 big handfuls baby spinach
BERBER SPICE MIX
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground coriander 1⁄2 tsp cardamom
1⁄2 turmeric
TO SERVE
Poached eggs, crumbled feta, plain yogurt, harissa
Toss pumpkin in olive oil and season, roast in oven till crispy and tender inside.
Heat olive oil in pot, add onion, carrot and kumara. Season and cover for 10 minutes, stirring occasionally.
Add garlic, Berber Spice Mix and Harissa and cook for 1 minutes. Add chickpeas, stock and 1 punnet of tomatoes, gently bring to boil, then reduce to simmer.
When kumara is tender, add the last 1⁄2 punnet of cherry tomatoes, gently cook for 5 minutes. Remove from heat, add spinach.
Spoon into bowls, add a poached egg, yogurt, harissa and feta - enjoy!
