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North African Foods from Paris

In an article written by Larry Litt for the March/April 1997 edition of
Vegetarian Journal, there were 6 excellent recipes that reflect the
Algerian and Tunisian people living in France.  Larry was unable to eat
most of the French cuisine because of the meat and dairy content and
found this type of food in an ethnic area called Bellville.  I tried
all the recipes and found each one easy and outstanding.  I have made
some adjustments for the fatfree list.  If you like unusual spice
combinations, you will appreciate these.  I will publish them on
separate emails so that they all get included.

Chorba (Vegetable Soup) Serves 4

Chorba means soup.  This recipe is usually for a lamb-based soup.  I
replaced the lamb with chunks of zucchini.

1 cup finely chopped onion
3 small zucchini, washed trimmed, cut into chunks
1 15 1/2 ounce can chickpeas (garbanzos) drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
salt to taste
1/2 teaspoon black pepper
1 Tablespoon sweet paprika
1 quart vegetarian broth
1/2 pound vermicelli, one inch long pieces

Saute onions in non-stick pan using liquid of your choice for 1-2
minutes until golden.  Add zucchini, chickpeas, 1/2 cup parsley and 1/4
cup mint.  Saute another 5 minutes.  Add the spices and the broth, and
bring to a boil.  Add vermicelli.  Continue to cook for ten minutes.
Serve hot, with the rest of the fresh herbs floating on top.  Warm
whole wheat bread is wonder with the soup.