Al'fez Ras El Hanout Moroccan Style Rub 42g

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A wonderfully aromatic seasoning with rose petals and a distinct scent of cinnamon, lavender and cloves.

Product Details

A spicy rub with rose petals and a distinctly aromatic scent of lavender, cinnamon and cloves.

Ingredients

Vegetable bouillon, coriander, cinnamon, ginger, lavender flowers, rose petals, black pepper, cayenne pepper, cassia, galangal, pimento, mace, nutmeg, cardamom, clove.

Recipe

Moroccan Pumpkin and Chickpea Soup

Ingredients:
500 g fresh pumpkin, diced
1 to 1 1/2 cups cooked or canned chickpeas
several small sprigs of cilantro, tied into a bouquet
2 tablespoons vegetable or olive oil
1 medium to large onion, chopped
2 cloves of garlic, finely chopped
1 litre vegetable or chicken broth
2 to 3 teaspoons honey
1 cinnamon stick
1/2 to 1 teaspoon Ras El Hanout
1/4 teaspoon ginger
1/4 teaspoon turmeric
several saffron threads
salt
pepper
nutmeg (optional)
1 to 2 teaspoons cornflour (optional)

Preparation:
Saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the pumpkin, chickpeas, cilantro, broth, honey, spices and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick and cilantro.

If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornflour to the cooled broth and stir until the mixture is smooth. Stir the cornflour mixture into the soup and simmer for several more minutes, until the broth has thickened.

Serve the soup hot or warm with a garnish of freshly ground pepper and nutmeg.

Vegetarian

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