Ingredients for 4 people:
- 1 small onion
- Extra virgin olive oil
- 1 ripe tomato
- 1 carrot
- 1 parsnip
- ½ sweet potato
- 1 small potato
- ½ zucchini
- ¼ of eggplant
- Salt, black pepper
- Dried chili
- 1 cc of turmeric
- 1 cc of coriander seeds
- 1 cm piece of peeled ginger
- A few strands of saffron
- A piece of cinnamon
- 50 g of Harissa
- 900 g of chicken broth
- 50 g peas
- 200 g cooked chickpeas
- 70 g of butter
- 500 g of couscous express semolina
Preparation:
- Place the peeled and quartered onion in the mixing jug.
- Crush it at speed 6, 8 seconds.
- Cook it, with the olive oil, at speed 1, 120 degrees, 5 minutes.
- Add the tomato cut in half, without seeds.
- Cook at speed 4, 120 degrees, 5 minutes.
- Incorporate the carrot, parsnip, sweet potato and potato, peeled and cut into large pieces.
- Cook at SL speed, 120 degrees, 4 minutes.
- Add the zucchini and eggplant cut into large pieces.
- Cook at SL speed, 120 degrees, 3 minutes.
- Season with salt, pepper, chili, turmeric, coriander seeds, ginger, saffron, a piece of cinnamon, and Harissa.
- Cook at SL speed, 100 degrees 1 minute.
- Remove the vegetables from the mixing jug.
- Let cool and carefully put the blade protector on.
- Put the vegetables back into the mixing jug.
- Add 400 g of chicken broth.
- Cook at SL speed, 100 degrees, 15 minutes.
- Add the peas and chickpeas.
- Cook at SL speed, 100 degrees, 2 minutes.
- Rectify the seasoning, remove from the mixing jug and set aside.
To prepare the semolina:
- Heat 500 g of chicken broth with the butter and a pinch of salt in the glass mixing jug at speed 1, 100 degrees, 6 minutes.
- Place the semolina in a bowl and add a little of the hot broth.
- Work the semolina with a spoon so that all the grains are hydrated.
- Repeat the operation until the broth is finished. Let it rest for a few moments so that it finishes hydrating.
To serve:
- Arrange the semolina in the center of a tray. Make space in the middle and serve the hot vegetables and legumes at the center.
