As we have mentioned before regarding food service on our riverboats, superyachts and small expedition ships. We expand on our theme of modern Jewish Cuisine with the addition nightly of a high protein vegan dishes, for those who desire it.
Here is a new dish we are debuting on our upcoming Bordeaux cruise. As our current Douro cruise has been a massive sell out, please book early to ensure your cabin in Bordeaux, where good food and wine complete a beautiful cruise.
The close link between France and the Maghreb leads us to.
Moroccan Chickpea Stew
Ingredients
- 2 Large onions
- 4 Garlic cloves
- 3 Sweet potatoes
- 1 Can chopped tomatoes
- 2 Cans chickpeas
- 2 lb Spinach (fresh) or small packet cooked
- Olive Oil
- Pareve soup mix
- Moroccan Spice Blend (if you can get a tub with a hescher) or
- A mix of paprika, cumin , coriander, turmeric, ground ginger and cinnamon. Cinnamon is a must for Moroccan dishes
- Couscous 1 packet and follow the instructions for cooking
Method:
- Sauté the vegetables, add the spices. Then add the soup. Simmer till the sweet potatoes are cooked
- Pour over the cooked couscous.
- Add a squeeze of lemon juice and a smattering of fresh herbs.
- To turn it into a vegetarian dish add a dollop of Greek yoghurt.
- You can always use quinoa or rice instead of couscous.
- Enjoy at home or onboard.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
