Vegetable Berkoukes
Ingredients
- 250 gDried Asian wheat and egg noodles, plain (pearl type)
- 1 pcOnion (chopped)
- 2 pcGarlic (pressed)
- 2 pcCarrot (finely diced)
- 1 pcZucchini (diced)
- 200 gChickpea (cooked)
- 2 tbspTomato caviar (for the base)
- 3 tbspExtra virgin olive oil
- 1 tbspRas el hanout
- 1 tspSweet paprika
- 1 LMineral water
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tbspTomato paste
- 250 gBerkoukes pearls
Method
Large, melting semolina pearls in a thick, fragrant red broth. The steam carries scents of cumin and fresh coriander, with vegetables cooked until tender.
- 1
Heat olive oil in a pot. Sauté the chopped onion and garlic without browning until translucent.
- 2
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
Add the berkoukes (pasta pearls) and chickpeas to the broth. Let simmer gently. The grains should swell and become tender without falling apart.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The broth will thicken; loosen with a bit of water when reheating.
