Vegetable Berkoukes

Large, melting semolina pearls in a thick, fragrant red broth. The steam carries scents of cumin and fresh coriander, with vegetables cooked until tender.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 809
• Protein: 24 g
• Carbs: 129 g
• Fat: 19 g

Ingredients

• 250 g Dried Asian wheat and egg noodles, plain ( pearl type )
• 1 piece Onion ( chopped )
• 2 piece Garlic ( pressed )
• 2 piece Carrot ( finely diced )
• 1 piece Zucchini ( diced )
• 200 g Chickpea ( cooked )
• 2 tbsp Tomato caviar ( for the base )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Ras el hanout
• 1 tsp Sweet paprika
• 1 L Mineral water
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tbsp Tomato paste
• 250 g Berkoukes pearls

Instructions

1. Aromatic base

   Heat olive oil in a pot. Sauté the chopped onion and garlic without browning until translucent.

2. Cooking the vegetables

   Add the diced carrots and zucchini. Pour in the tomato paste, tomato caviar, ras-el-hanout, and paprika. Add the mineral water and bring to a boil.

3. Cooking the pasta

   Add the berkoukes (pasta pearls) and chickpeas to the broth. Let simmer gently. The grains should swell and become tender without falling apart.

4. Finishing and thickening

   The broth should reduce until it coats the back of a spoon. Turn off the heat, add the chopped fresh coriander. Let it rest for a few minutes so the sauce thickens further.

Chef's tips

• Never rinse the pasta, the starch helps bind the broth.
• If the dish sits too long, the grains absorb all the liquid: add a bit of boiling water before serving.

Storage

Keeps for 3 days in the fridge. The broth will thicken; loosen with a bit of water when reheating.