Between Berlin’s streets and the autumn chill,
I brought a little Moroccan warmth into the kitchen.
A traditional dish, reimagined with plants,
that left my son and his partner speechless.

From our pot to your table, with love.
A simple, easy recipe to warm the heart.

Whole Wheat Couscous with Vegetable and Chickpea Soup

A warming dish for autumn days as winter approaches. Make it with instant whole wheat couscous, or use quinoa instead.

Ingredients – Serves 4

250 g instant whole wheat couscous, or 1 cup uncooked quinoa
100 g dried chickpeas, soaked overnight and cooked until tender
200 g pumpkin
1 large zucchini
2 carrots
½ parsley root
½ small celeriac
2 celery stalks
¼ cauliflower
¼ small green cabbage
1 small turnip
1 leek
1 small onion
2 garlic cloves
A handful of fresh coriander
3 tablespoons olive oil
¾ teaspoon baharat spice blend
¾ teaspoon turmeric
Salt and black pepper, to taste
Enough water to generously cover the vegetables

Method

1. Wash the vegetables, cut into large pieces and place in a large pot with the garlic and cooked chickpeas.
2. Add the olive oil, spices and enough water to generously cover. Bring to a boil, reduce the heat and simmer for about an hour, until the vegetables are tender. Add the fresh coriander during the final 10 minutes.
3. Prepare the couscous or quinoa separately, following the package instructions.
4. Serve in deep bowls, topped with the vegetables, chickpeas and a little broth