Moroccan cuisine · Dough, Pasta & Rice

Mhamsa

Coarse, hand-rolled couscous pearls simmered tender in a spiced vegetable broth with chickpeas and tomato.

Ingredients · for 4 servings

• 400 g mhamsa (coarse pearl couscous, or substitute fregola)
• 250 g chickpeas (from a jar)
• 3 carrots
• 2 zucchini
• 3 tomatoes
• 2 tbsp tomato paste
• 2 onions
• 1 tsp turmeric
• 1 tsp cumin
• 1.2 l vegetable broth
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Finely dice the onions, slice the carrots, cut the zucchini into half rings and peel, deseed and dice the tomatoes.
2. Heat olive oil in a wide pot and sweat the onions for 5 min. until translucent, then toast the turmeric, cumin, ginger and tomato paste with it for 1 min. until fragrant.
3. Add the diced tomatoes and carrots, pour in the vegetable broth, season with salt and pepper and simmer covered for 15 min.
4. Stir in the mhamsa, mix well and cook uncovered over low heat for 15–18 min., stirring occasionally so the pearls do not stick to the bottom.
5. Fold in the zucchini and rinsed chickpeas and continue cooking for another 8 min. until the pearls are tender and the broth just barely covers them — top up with a little hot water if needed.
6. Season to taste with salt and pepper and serve hot in deep bowls with flatbread.