Berkoukes with Chickpeas and Sun Vegetables (Chorba Bellarham)
Berkoukes is a comforting Algerian specialty, often prepared in winter. With its artisanal coarse pasta, tender chickpeas, and sun-kissed vegetables, this dish evokes Friday family meals. Algerian cuisine, rich in flavors, uses spices like ras el hanout or cumin to create generous dishes. Berkoukes, a cousin of couscous, is distinguished by its larger grains and al dente texture. You'll love this gustatory journey where each spoonful tells the story of Algeria's culinary traditions. Simple, healthy, and incredibly tasty, this dish will warm hearts and tables.
Ingredients
- Berkoukes (Algerian coarse pasta)250 g
- Dried chickpeas (soaked overnight)150 g
- Onions2
- Fresh tomatoes3
- Tomato paste2 tbsp
- Zucchini2
- Carrots2
- Turnips2
- Celery stalks2
- Olive oil4 tbsp
- Ras el hanout1 tsp
- Ground cumin1 tsp
- Turmeric1 tsp
- Sweet paprika1 tsp
- Salt and black pepperto taste
- Fresh cilantro1 bunch
Instructions
- 1
In a large pot, heat the olive oil and sauté the sliced onions until translucent. Add the tomato paste and spices (ras el hanout, cumin, turmeric, paprika), stir for 1 minute.
- 2
Add the peeled and chopped tomatoes, then the drained chickpeas. Pour in 1.5 L of hot water, cover, and simmer for 20 minutes over low heat.
- 3
Add the carrots, turnips, and celery cut into cubes. Cook for 10 minutes, then add the berkoukes and zucchini slices.
- 4
Cook for about 15 minutes, until the pasta is tender and the sauce has slightly thickened. Adjust the seasoning.
- 5
Remove from heat, sprinkle with chopped cilantro, and let rest for 5 minutes before serving hot, with lemon wedges.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !