The "cold" rainy July weather is giving me soup hallucinations. My recently swapped Moroccan spice mix for a few chiles de arbol and tucked nicely into my spice drawer has also been nagging at me. Every time I open the happy place drawer, I open up the little jar and breath in, trying to discern the blend. I kniw for a fact there is chile powder, coriander, and perhaps a bit of cumin, but there is something else in there that makes it so incredibly Moroccan that I can't seem to uncover. It's quite different than ras el hanout.. It would be more of a blend for tajine, so that is how I'll describe it in the recipe. The best way to get your hands on something of this quality is to fetch it from Morocco, or have someone you can count on fetch it for you from Morocco.
That's what I did (well, it was a gift.. i didn't specifically order it), but in the meantime, use a blend for tajine.
Serves 2
Ingredients
1 Tbsp EVOO
1 onion, sliced
1 onion, sliced
1 carrot, peeled and cut into chunks
1 large zucchini, cut into chunks
1 heaping teaspoon spice blend for tajine
1 tsp tomato paste
1 tsp harissa
1/4 cup chana dal, soaked (or cooked ckickpeas)
1 cube chicken or veg bouillon
enough water to cover (about 3 cups)
enough water to cover (about 3 cups)
2 eggs
Handful halved cherry tomatoes
Handful chopped cilantro
Directions
1. Heat the olive oil in a pot and add the onions. Cook until translucent, then add the carrot chunks.
2. Cook, stirring for about 5 minutes, then add the zucchini, spice blend, tomato paste, harissa, and chana dal. Mix together until evenly pasty.
3. Add the bouillon and water. Bring to a boil, then simmer for about 15 minutes or until the carrots are tender. Taste and adjust the seasoning if needed. It should be deep and spicy.
4. About 10 minutes before serving, bring back to a boil and drop in the eggs. Let them poach covered and off heat. Let rest for 5 minutes.
Serve with 1 poached egg per person. Garnish with cherry tomatoes and chopped cilantro.
I didn't photograph the phenomenon, but when you pierce the egg, the yolk mixes into the broth making it creamy and velvety.. another pleasant surprise...
Directions
1. Heat the olive oil in a pot and add the onions. Cook until translucent, then add the carrot chunks.
2. Cook, stirring for about 5 minutes, then add the zucchini, spice blend, tomato paste, harissa, and chana dal. Mix together until evenly pasty.
3. Add the bouillon and water. Bring to a boil, then simmer for about 15 minutes or until the carrots are tender. Taste and adjust the seasoning if needed. It should be deep and spicy.
4. About 10 minutes before serving, bring back to a boil and drop in the eggs. Let them poach covered and off heat. Let rest for 5 minutes.
Serve with 1 poached egg per person. Garnish with cherry tomatoes and chopped cilantro.
I didn't photograph the phenomenon, but when you pierce the egg, the yolk mixes into the broth making it creamy and velvety.. another pleasant surprise...
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