|Can you spot the preserved lemon?|
The article appeared about a month before Michel’s birthday, so I set upon a quest for what I thought would make the perfect birthday gift. Finding information online was easy. I first had to figure out the name of what I was looking for: babouches. Done. Getting a pair of Moroccan babouches to
- 3 tablespoons olive oil
- ½ preserved lemon, cut into ¼ inch cubes
- 4 thin slices of fresh ginger, chopped
- 5 cloves garlic, chopped
- ½ an onion, chopped
- ¼ cup olives, chopped—a mixture of black and green
- ¼ cup cilantro, chopped
- 2 cups squash, cubed (any kind will work)
- 1½ cups chickpeas, soaked overnight
- 1 carton vegetable broth
- 1½ teaspoons red pepper flakes
- 1½ teaspoons cinnamon
- 1 teaspoon nigella seeds, ground
- 1 tablespoon paprika
- 1 teaspoon sumac
- 1 tablespoon cumin, toasted and ground
- 1 tablespoon coriander, toasted and ground
- 1 teaspoon salt
- Place soaked chickpeas in saucepan and cover with broth.
- Add sumac, pepper flakes, salt, coriander, paprika, cumin, nigella seeds, and cinnamon.
- Bring to a boil, reduce heat and let simmer for 1½ hours until chickpeas are really soft.
In a large soup pot:
- Heat olive oil, add ginger and garlic.
- Cook over medium heat until they give off their flavor.
- Add onion, reduce heat, and let the onion sweat for 5-8 minutes.
- Add chopped olives and preserved lemon.
- Carefully pour in cooked chickpea mixture, add squash, and stir.
- Cook over low heat for 15-20 minutes until squash is done.