Fennel, goat’s cheese, and grape tart

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Hi everyone. I just realized it’s been a week since I posted anything. I have been cooking everyday, developing a couple of recipes as well. Unfortunately these recipes were made either in a hurry, eaten out of extreme hunger, or I had guests coming, so I forgot take photos. Oops. Next time. I have a thai flavored recipe coming up soon!

In meanwhile, here’s a quick tart topped with thinly sliced fennel, shallots, goat’s cheese, and red grapes, and sprinkled with a whisper of fresh rosemary leaves. I think it yells out, Autumn! don’t you think? 😉

I was cleaning out my freezer the other day and found not just one, but four packets of puff pastry. I couldn’t remember the last time I cooked with them, so clearly I had to use them up ASAP. Puff pastry is a perfect standby for a quick lunch or dinner. You can think of any number of toppings to go on top (savory or sweet), bake for 20 minutes, and voila! Who says cooking is annoying and time consuming?

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Fennel, goat’s cheese, and red grapes tart

Serves: 2 as main, 4 as appetizer

1/2 packet of puff pastry (or 4 squares, like the ones I had), thawed for 5 minutes

1 small fennel bulb or 1/2 of a large bulb

2 small shallots

1/2 tsp lemon juice

100g soft goat’s cheese, with or without rind

a handful of red grapes

1 sprig rosemary

Olive oil

salt&pepper to taste

1. Pre-heat the oven to 180°C.

2. Slice the fennel bulb very thinly. A mandolin slicer works best for this job, but if you don’t have one, use a sharp knife or potato peeler to shave off slices.

3. Thinly slice shallots. In a medium bowl, mix shallots and fennel slices with a good drizzle olive oil and lemon juice. Season lightly with salt and pepper.

4. Evenly distribute the fennel-shallot mixture on the puff pastry, leaving 1-2cm of the edges unfilled.

5. Top with slices of goats cheese, grapes, snippets of rosemary. Drizzle with some more olive oil.

6. Bake for 15-20 minutes until the puff pastry is golden. Check the bottom of the pastry and make sure it’s fully cooked.

7. Serve warm. Be careful when biting into grapes. They are very hot! I burnt my mouth eating these tarts straight out of the oven.

South Indian Sambar

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This is exciting. I’m doing a post on Indian food!

I love, luuuuuuurve Indian food. (I actually don’t know anyone who doesn’t) Although I have eaten at Indian restaurants many times, the first time I cooked an Indian meal myself was probably 7-8 years ago when I shared a flat with a wonderful girl called Eike from Northern Germany. I remember walking into her place when I was hunting for a new room. The kitchen was decent sized, which is hard to come by in Germany, the sun was shining through the big kitchen window, and I spotted a small shelf of cookbooks. At that moment, I thought, I need to move in here! This person actually likes food and cooking! A few month later, I moved in. I started looking through her books soon after and one of them was a simple Indian cookbook written in german. I think I might have cooked a chicken curry. What kind, I do not recall, as my knowledge of Indian food back then went  as far as “rogan josht” (“say what? ah! lamb curry!”), “vindaloo” (the spiciest curry on the menu in every Indian place so I loved it) or “butter chicken”.  I think the book was pretty basic too but it had all the right spices I think, because when I cooked it, it actually tasted like food I ate in Restaurants! Ha! I realized it wasn’t as hard as I thought.

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I didn’t cook Indian regularly though until I discovered Madhur Jaffrey’s World Vegetarian. It’s a fantastic book for a general overview of Indian as well as other ethnic food. This book was introduced to me incidentally by Paige who became my best friend over the years and moved into the flat one year when Eike went off on an exchange program. I discovered much more about Indian food with this book. I also discovered cooking beans from scratch tasted a million times better than buying canned ones. Paige and I cooked a lot in that year when we lived together. We fed many hungry friends from uni who seemed to love our food (I think?) although looking back, I do think our food was kind of too spicy. Nevertheless, now Paige turns out to be one of two people in the world I can cook with, (the first one being mum) and I also learned to cook 3-4 dishes at the same time.

Madhur Jaffrey is from Delhi, so a lot of her recipes are northern Indian in World Vegetarian. I have a friend here called Malavika who is a Kiwi but originally from Kerala. I have always wanted to make South Indian food but it seemed more complicated than its counterpart. (Dosa? Idli??) I haven’t tackled making Dosa yet, but a few weeks ago, Malavika came over to show me her mum’s amazing Sambar recipe that she’s been raving about. Sambar is a sweet-sour lentil stew made with Toovar dal (pigeon peas). It definitely seemed like it had more steps and spices than the regular Hyderabadi lentil stew that I make often. It turned out to be delicious as promised and I made the recipe again the other day. I tweaked a few things. Instead of boiling the onion and veggies in water and adding the cooked dal, I fried the onion and tomatoes, and the masala paste, before adding the veggies and dal.

The recipe might seem long because of the list of spices. I will someday figure out how to make those nifty recipe boxes like in other blogs where you can even print out the recipe. But in meanwhile, bare with me. This dish can be made in 30 minutes if you are organized and own a pressure cooker. Most Asian stores have these spices, lentils, and frozen coconut flesh, and they are inexpensive. Once you have them, you can make more Indian food! Isn’t that great? 🙂

And last but not least, on cooking lentils; I own a pressure cooker which makes cooking a speedy process. If you don’t own one, try looking on eBay to see if a pressure cooker needs a new home. It won’t be as pricey as buying a new one, and it will save you time and energy when you cook beans and lentils next time.

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South Indian Sambar 

This recipe was the winner of The Guardian Cook‘s Reader’s Recipe Swap. 🙂

Closely adapted from Malavika’s mum’s recipe (thank you!)

Serves: 4 or more if you serve other curries/pickles/chutney with the sambar.

For cooking lentils

1 cup toovar dal (or toor dal)

3-4 cups water

1/4 tsp turmeric

2 peeled medium sized tomatoes, finely chopped (or use canned for a speedier process)

1 red onion, finely chopped

1-2 tsp golden syrup

1-2 tsp tamarind paste or pulp

1-2 tsp salt

For the masala

1 tsp rapeseed oil or coconut oil

6-8 curry leaves, depending on their size

1 tbsp chana dal (split chickpeas)

a pinch of fenugreek seeds

4 peppercorns

2 tbsp grated (frozen) coconut

1 tbsp coriander powder

1 tsp chili powder

1 1/2 tsp sambar powder (south indian spice mix, it can be found at most asian markets)

A pinch of Asafoetida

A handful or two of chopped veggies such as 

-Green beans

-Cauliflower

-Carrot

-cooked potato

Seasoning (tarka)

1 tbsp rapeseed oil/coconut oil

10-15 curry leaves (more or less to your taste, but I love curry leaves)

1 tsp black mustard seeds

a pinch of fenugreek seeds

1-2 dried chilis

To serve: Basmati rice, coriander leaves

1. Wash the lentils until the water runs clear. There are two ways of cooking the lentils;

-Place the lentils in a pressure cooker with 3 cups of water and a tablespoon of oil and turmeric. If using a pressure cooker, bring the pressure up to high, turn the heat to medium-low and maintain the pressure for 20 minutes. Release the pressure by running the top of the pot under cold water.

OR

-Place the lentils in a heavy based saucepan with 4 cups of water and turmeric. Bring to boil and let it simmer for an hour or more, until the lentils are soft. I suspect if you soak the lentils over-night, it will take a little less time to cook.

2. Make the masala. In a small frying pan in a medium-low heat, add all the ingredients for the masala except the sambar powder. Roast until fragrant, but do NOT burn!

3. Add no.2 with the sambar powder in a spice grinder/blender with enough water to make a smooth paste.

4. Heat the oil in a large saucepan over medium-high heat. Fry the onion until lightly brown.

5. Add the tomatoes and cook until soft. Turn the heat down a little, and  add the masala paste and cook for 2-3 minutes.

6. Add the cooked lentils. Add water if it seems too thick. Add salt. (about 1 tsp or more. Start with less)

7. Add the vegetables. Cook until tender. Add the golden syrup and tamarind paste at this stage. If you use tamarind paste, try adding bit by bit, as every paste seems to have a different concentration. Check for sweet/sour balance.

8. For the seasoning, heat the oil in medium-high heat. Add the mustard seeds and wait until they pop. Add the curry leaves, dried chilis and fenugreek seeds and stir around for 20-30 seconds or so until fragrant. Add to the lentils and stir to mix and let the flavour mingle.

9. Serve with basmati rice, and coriander leaves sprinkled on top.

Decadent flour-less chocolate cake with cardamom and smoked salt

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I went to Dresden yesterday to go to a concert of the Staatskapelle Dresden playing Mahler 9. Afterwards my friends and I have decided to have a girl’s night in. It has been far too long since our last gathering, and we were all very excited. Everyone decided to bring something, and I have offered to bring a chocolate cake. Not just any cake, but my aunt’s flour-less chocolate cake. It’s so decadent and chocolaty that you can only eat a thin slice of it before calling it a day, although I think we all had two servings each last night. I don’t bake all that often, as I rarely have cravings for sweet things and for some reason my kitchen looks like a bomb has been dropped after I bake. But this moist, rich, melt-in-your-mouth cake that I haven’t made in over a year seemed perfect for our gathering.

This recipe was told to me by my mum over the phone over 10 years ago. I vaguely remember her saying that this was from one of her sisters. I scribbled the recipe down in very messy writing in one of my cookbooks back then. I have three aunts on mum’s side and they are all avid cooks (including mum). My second aunt even went to a professional culinary school decades ago and is an accomplished contributor to food magazines, cooking class teacher and cookbook author. The first aunt is the baker of the family, who bakes incredibly delicious cakes for family gatherings, and the third aunt is an excellent cook and photographer who helps my second aunt with making cookbooks and testing recipes. But having said all that, I still can’t remember from which aunt this recipe was from. Sorry whoever’s this was. Please take credit for it in the comment box if you want, dear aunty!

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This chocolate cake is incredibly easy to make. The only slightly annoying part is separating 5 eggs into yolks and whites, without accidentally breaking the egg yolk into the white, which can happen if your stars aren’t aligned right on the day you bake (or just carelessness). If anything gets into the egg white, such as grease or egg yolk, you can say goodbye to beating the whites until firm peak forms. But my mum has given me a tip on how not to ruin the egg whites. I’ll include in the recipe below. The basic recipe remains the same, but I’ve decided to put some crushed green cardamom seeds and smoked salt in the batter. Cardamom is a great pairing with chocolate. It has a very light eucalyptus note, and as it is a member of ginger family, containing a floral and and citrussy note. Cardamom’s fresh and invigorating note cuts through richness in chocolate. Salt is a natural partner of chocolate and it brings out the flavour of cocoa very well. Be sure to use nice finishing salt such as fleur de Sel or even smoked salt which I had luckily in hand in a salt tasting kit given to me by a very good friend a year ago. And last but not least, make sure you buy the best chocolate (preferably certified organic and fair-trade) and cocoa powder you can find. It will make a huge difference in the end!

Happy baking everyone!

Decadent flour-less chocolate cake with cardamom and smoke salt

Note: If you don’t like cardamom, zest of an orange-a classic pairing with chocolate- could be used instead. It will taste just as good!

Serves: 8-10

5 organic/free-range eggs, separated *(see note below)

120g butter

6 cardamom pods

120g good quality dark chocolate (70% cocoa)

120ml cream (try to take it out of the fridge at least 30 minutes before baking)

70g good quality raw cocoa powder (usually found at organic stores or health food stores)

120g sugar (less if you will be serving this cake with sweetened cream)

A pinch of normal sea salt

A pinch of finishing salt such as fleur de sel or smoked salt

1. Pre-heat the oven to 180 degrees celsius. Bring water in a small saucepan to simmer, and place a bowl over the pan but make sure that the bottom of the bowl doesn’t touch the water. Add chopped chocolate and butter in the bowl over simmering water and stir until melted.

2. Crush the cardamom pods lightly in mortar&pestle until the seeds fall out. Take the pods out and crush the seeds until they roughly resemble powder. Add to the chocolate and butter.

3. Add the cream to the melted butter and chocolate. Warm through and stir until well incorporated. Take the bowl off the saucepan and set aside to cool a bit.

4. Separate the eggs. Whisk the egg whites until lightly firm peak forms. Make sure you don’t over beat it, otherwise the cake might turn out grainy. Set aside.

5. In another bowl, beat the egg yolks and sugar together until pale.

6. Add the sifted cocoa powder to the yolks and whisk until well incorporated.

7. Add the melted chocolate and butter, and small pinch of normal salt. Stir until well incorporated.

8. In three batches, gently fold in the egg whites.  Make sure the whites are well mixed in after each batch.

9. Pour the batter into a buttered cake pan. (mine was 26cm but I think smaller pans would work just as well). Sprinkle a pinch of flaky salt on top. Bake for 25-30 minutes. Do NOT over bake. Leave to cool in the cake pan. This cake is best served the day after it is baked, as the flavour will improve.

 

*Separating the egg whites: If the stars aren’t aligned right on some days (so to speak), you might break the egg yolk while separating the egg. This is my mum’s trick. She separates the egg whites into a small ramekin before putting into a big bowl where the whites will be beaten. This way, if you accidentally break the egg yolk, you can get another egg and start again without ruining the other 2-3 (or more…no!!) eggs you have separated before.

Linguine with roasted pumpkin and spinach

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After a very hot summer this year, the season ended abruptly in Germany at the beginning of last month. When the summer is gone for good, it can get quite depressing, as the weather won’t get warmer or very sunny again until around April/May the next year. I have a thing in my kitchen, where I wait as long as I can until I cook with the first pumpkin of the season. Pumpkin to me, and I’m sure to everyone else, means autumn, and in turn accepting the fact that summer is completely GONE. I’m sure this odd thing of mine isn’t so comprehensible for most people who haven’t experienced the cold and dark winters of Germany. But I can assure you, it’s no fun at all.  Waking up in the dark even if you wake up around 8am-ish, grey skies, sunset (if there’s sun that is) at 4:30pm-ish, and the freezing temperature almost everyday can be extremely gloomy at times.

I’m sorry I’m whinging. There are though, plus sides to the long dark winters. Christmas is around the corner (=over-indulgence in food and wine!), sipping piping hot Glühwein (Mulled wine) in freezing weather at the Christmas market with friends, standing tightly huddled around a small table, and a lot of use of the oven in the kitchen to keep the apartment warmer. Two of my favourite produce come in season as well. Pumpkin as I have mentioned, and kale are in abundance at the farmer’s market. I bought a medium sized, yellow-fleshed pumpkin at the market last week. I can’t remember what sort it was unfortunately. And although kale doesn’t come in season until November in Germany, I found fresh local spinach at the Demeter stand, and hence this pasta was born last weekend.

This pasta dish is super easy to make. The most time consuming part is cutting the pumpkin into cubes, but otherwise there isn’t much chopping involved. The timing can be kind of essential though, as is with most pasta dishes. I recommend butternut squash or other creamy variety. I do not recommend Hokkaido pumpkin, as I find it quite tasteless and the texture is somewhat mealy compared to the Butternut. I still don’t understand why the supermarkets here stock so many of these, and not Acorn, Delicata, or Kabocha.

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Anyways, back to the recipe. The cubed pumpkin is tossed in olive oil and roasted with garlic, thyme, and rosemary, which will make your kitchen smell divine. In meanwhile, wash the spinach and chop roughly (or just use the kitchen scissors while the spinach is still in the drainer like I did). The pasta should go in the boiling water right after the pumpkin is out of the oven. While the pasta is cooking, heat up the oil in a pan and toss around the roasted garlic for 30 seconds or so, then add the spinach, and then the pumpkin and plump sultanas to mingle the flavour. By then, your pasta should be cooked, and all you need to do is carefully toss the pasta with a bit of the pasta water as not to squash the pumpkin cubes into a pulp. Voilà! Dinner is ready! Happy cooking everyone!

Linguine with roasted pumpkin and spinach 

Serves 2, generously.

2 tbsp olive oil (or more to taste)

1/2 of a small pumpkin (ie Butternut), peeled and cubed

4 sprigs of fresh thyme

4 sprigs of fresh rosemary (mine were short, but if you have a long sprig, use less, as rosemary can be very overpowering)

4 fat cloves of garlic, un-peeled

1 tsp chili flakes (optional)

1 tbsp sultanas/raisins.

200-230g Linguine, depending on how hungry you are.

3 big handfuls of roughly chopped spinach

Pumpkin seed oil (optional)

Parmagiano reggiano

salt&pepper

1. Turn the oven on to 200 degrees Celcius. Trim the pumpkin and cut into bite-sized cubes. Lay the pumpkin cubes, garlic, and the herbs on a baking paper and baking tin, and coat with a tablespoon of olive oil,. Season with salt and pepper. Depending on the size of your cubed pumpkin, it will take around 20-30 minutes. Mine took 20. Stir half way through.

2. Soak the sultanas in boiling water to plump up.

3. Depending on how fast your stove is, bring the pasta water to boil just before the pumpkin comes out of the oven. Set aside with the lid on.

4. When the pumpkin is cooked until tender but not mushy, take it out of the oven. Turn the pasta water back on immediately and cook the linguine according to the direction on the package. Make sure your pasta water is well salted. (very important!)

5. Heat the remaining tablespoon of olive oil in a large frying pan in a medium-high heat. Squeeze the garlic flesh out of the skin and add to the pan. Stir around for 30 seconds. Add the chopped spinach and cook until wilted.

6. Add the pumpkin and the drained sultanas. Toss around the pan to mingle the flavour. Sprinkle with chili flakes if you like.

7. At this point, your pasta should be cooked to al dante. Save half a cup of cooking water, then drain the pasta. Add the pasta immediately into the frying pan and toss around with a tongs gently, adding the pasta water as necessary, if the dish seems dry.

8. Serve with a small drizzle of pumpkin seed oil or olive oil on top. Sprinkle with Parmagiano reggiano.

Leek, ricotta, and carrot tart

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I went to the farmer’s market last Friday, as I do every week. There are two stands I visit often. One is a Demeter organic stand, with veggies mostly from their farm, and some from the EU countries. The other stand I love is a Bioland farm stand, and all their veggies are solely from the farm that’s not far from Leipzig. The price from both of these stands are reasonable, mostly cheaper and fresher than the produce from an organic store. The Bioland stand usually has interesting types of veggies. They have yellow beets this year, which I begged them to grow for a long time. From August, they have up to 6-7 different types of tomatoes that are absolutely delicious, as well as green and purple beans. Last friday, I found yellow, white, orange, pink, and purple carrots (!!). I was so excited that I went kind of overboard and ended up buying around a kilo. Oops. Anyways, I was trying to think of how I was going to cook with these carrots. It had to be something that showed off their wonderful colours. After a bit of brainstorming, I came up with a savoury tart. With 3 huge leeks I had in my fridge, and a half tub of ricotta cheese, and these carrots, the delectable tart was born at 11:30pm on saturday. (I think I’m getting old…). I used the olive oil tart crust from Clotilde’s fabulous Chocolate&Zucchini blog. This dough is much easier to handle and a tad healthier than a normal tart dough (or Pâte brisée) . The filling for this tart has two layers; sauteed leeks and garlic, mixed with ricotta and lemon, then I laid the carrots sticks on top and brushed the top with maple syrup and olive oil, then sprinkled the top with a bit of spices and hazelnuts, which gave the carrots a slightly sweet and nutty finish.

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The ingredient list and the instruction might seem long, but it is a breeze to make. While the dough is resting in the fridge, you can whip up the filling and chop the carrots. Have a go at it, guys. It is truly delicious. Happy cooking!

Leek, ricotta, and carrot tart. 

Serves 4-6

For the crust; I used this olive oil tart crust from Chocolate&Zucchini.

For the filling

3 leeks, white and light green parts only, sliced thinly

2 cloves of garlic, minced

120g ricotta cheese

80g Gruyer cheese (or parmagiano reggiano, cheddar, or other flavourful cheese), grated

2 eggs

1.5 tsp lemon juice & zest of half of a lemon

About 600g carrots (1kg of carrots I bought didn’t all fit in the tart case..), cut into thin-ish sticks

2 tbsp olive oil

1 tbsp pure maple syrup

A pinch or two of sweet paprika and caraway seeds

A couple of scrapes of nutmeg

Salt&pepper, to taste

A small handful of hazelnuts, roughly chopped

1. Follow the instruction of Clotilde’s olive oil tart dough. Let the dough rest in the fridge for 30 minutes. Blind-bake the tart dough for 10 minutes.  Leave the oven on at 200°C

2. While the tart case is resting and blind-baking, make the filling. Heat the olive oil in a large frying pan to a medium heat. Sautee the sliced leeks and garlic with a pinch of salt until soft, about 10 minutes. Turn down the heat if the leek seems to be browning too fast. Set aside.

3. Mix ricotta, Gruyer, eggs, lemon juice, and zest together. Mix in the cooked leek, and season it with salt and pepper to taste.

4. Fill the blind-baked tart crust with the ricotta mix.

5. Arrange the carrots sticks tightly on the top of the ricotta mix.

6. Whisk olive oil and maple syrup together, and brush the carrots all over.

7. Sprinkle the top with a scrape or two of nutmeg, a good pinch or two of sweet paprika and caraway seeds, crushed with your fingers as you sprinkle. Season with salt&pepper.

8. Bake for 45 minutes, or until the carrots seem to be slightly brown and cooked. Sprinkle with chopped hazelnuts in the last 10 minutes of baking.

Spicy Moroccan Vegetable Soup with Charmoula

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This soup was inspired by a typical Provençal soup, Soupe au Pistou. It’s a summer vegetable soup, usually containing green beans, zucchini, and white beans., topped with a dollop of basil pesto minus the parmasan. I had a half of a very large sweet potato, cooked chickpeas and green beans in my fridge from cooking an adapted version of this last night. While flicking through Moro East, a wonderful cookbook from the famed restaurant, Moro, in London, I’ve come across a recipe for Charmoula. I have made this fragrant paste once years ago but haven’t made it since. It is a kind of a pesto of coriander (or cilantro to Americans) and garlic, and it is used to marinate meat and fish in Morocco. It reminds me of Chimichuri paste from Argentina or Gremolata from Italy; zesty, herby, and lifts up the dish.

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This soup is moderately spicy, and has fragrant and warming spices that are typically used in Moroccan cuisine, and also they are perfect for chilly weather. The vegetable content can be varied depending on what you have in your fridge. But I recommend you to buy the last batch of green beans that can be found at your farmer’s market before they go out of season. Sweet potato gives a gentle sweetness to the soup, which is nice, but a carrot or two could also be used instead. And last but not least, beans. I realize it’s much easier to just pop into the supermarket and get a canned beans, but I can assure you, not only the  taste of a home cooked beans is far more superior, but the cooking liquid from the beans gives any stew or soup dish a great depth. Happy cooking everyone! DSC_1083 DSC_1079 Spicy Moroccan Vegetable Soup with Charmoula

Serves: 2 very hungry people or 4 as appetizer

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp sweet paprika

1/2 tsp ground ginger

a big pinch of cinnamon

5 allspice berries (optional)

1 medium onion, finely chopped

2  garlic, finely chopped

1 red chili, de-seeded and chopped (I didn’t de-seed mine and the soup was almost too spicy)

1-2 Tbs olive oil

1/2 large sweet potato, or 1 small-medium, in small dice

Two handfuls of green beans, cut in 2-3cm segments

10 cherry tomatoes, halved

1 cup cooked chickpeas*  (use canned if you are in a hurry. Rinse and drain before use)

1 litre vegetable stock (mix in the cooking liquid from the chickpeas too, if you have some)

Salt & Pepper (I used about a teaspoon of salt but your salt might be less saltier than mine)

For Charmoula (roughly adapted from Moro East Cookbook)

1 small bunch of coriander (cilantro), roughly chopped

1/4 preserved lemon (pulp discarded), finely chopped

1/2 tsp cumin powder

1/2 tsp paprika powder

2 Tbs lemon juice (or more to taste)

1 small clove of garlic

1. Toast the coriander and cumin seeds in a dry pan until fragrant. Transfer them to mortar&pestle or a spice grinder, and grind them into a rough powder. Set aside in a small bowl, and add the ground ginger, paprika, cinnamon, and allspice berries.

2. Heat the olive oil in a large pot in medium-low heat. Sautée onion and garlic gently for about 6-7 minutes until soft. Do NOT let them brown. Control your heat accordingly.

3. Add the mixed spices and cook briefly for 20 second or until fragrant.

4. Add the sweet potatoes, chickpeas, vegetable stock and salt. Bring to boil and let it simmer for 15 minutes.

5. Add the green beans and tomatoes, bring the soup to boil again, and let it simmer for further 5-10 minutes until the vegetables are just tender.

6. Serve with a dollop of Charmoula on top of the soup. Bon appétit!

Charmoula (For Leipzigers, preserved lemons can be found at the Middle Eastern Market on Karl-Heinestr. across from Schaubühne Lindenfels) While the soup is simmering, make Charmoula. Pound a clove of garlic into a paste with a pinch of salt. Add coriander and pound until it resembles a rough paste. (This can be done in a food processor or an hand-held blender) Stir in the rest of the ingredient until blended. Be careful with salt in this paste, as preserved lemon can be quite salty.