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.