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:

1. Sauté the vegetables, add the spices. Then add the soup. Simmer till the sweet potatoes are cooked
2. Pour over the cooked couscous.
3. Add a squeeze of lemon juice and a smattering of fresh herbs.
4. To turn it into a vegetarian dish add a dollop of Greek yoghurt.
5. You can always use quinoa or rice instead of couscous.
6. Enjoy at home or onboard.