Zucchini is another crop that grew well this summer in our yard. We only had two plants, but they were enough.
1 cup (240 g) bulgur wheat (gluten free substitute: quinoa or millet)
2 Tbs. (30 ml) olive oil
1 small organic onion, chopped
2 small organic carrots, diced
3 cups (715 ml) organic chicken or vegetable broth
1 can (15-ounces/425 g) chickpeas (garbañzo beans), rinsed and drained
1 cup (240 g) organic fresh or frozen corn kernels
1 same organic red and yellow bell pepper, cut into chunks
2-3 small organic zucchini, trimmed and sliced into rounds
1-2 small organic yellow squash, trimmed and sliced into rounds
2 Tbs. (30 ml) organic lemon juice
1/2 cup (120 ml) finely sliced fresh basil leaves
cumin and garlic powder to taste
harrisa spice
olive oil
1. Cook the wheat/quinoa/millet as instructed.
2. Heat the oil over medium heat.
3. Add the onions and cook, stir about 7 minutes.
4. Add the carrots for another 4 minutes.
5. Stir in the broth, chickpeas, corn, bell peppers, black pepper to taste.
6. Bring to a boil and boil for 2 minutes.
7. Reduce heat, add the zucchini and yellow squash, simmer about 10 minutes.
8. Add the lemon juice, cumin, garlic powder, and half of the basil leaves.
9. Ladder the wheat, quinoa or millet into four bowls, top with vegetables, sprinkle some basil and and harris spice + drizzle with olive oil.
Pois chiches, courgettes et
la courge Ragoût (French)
sert 4
2 Tbs. (30 ml) olive oil
1 small organic onion, chopped
2 small organic carrots, diced
3 cups (715 ml) organic chicken or vegetable broth
1 can (15-ounces/425 g) chickpeas (garbañzo beans), rinsed and drained
1 cup (240 g) organic fresh or frozen corn kernels
1 same organic red and yellow bell pepper, cut into chunks
2-3 small organic zucchini, trimmed and sliced into rounds
1-2 small organic yellow squash, trimmed and sliced into rounds
2 Tbs. (30 ml) organic lemon juice
1/2 cup (120 ml) finely sliced fresh basil leaves
cumin and garlic powder to taste
harrisa spice
olive oil
1. Cook the wheat/quinoa/millet as instructed.
2. Heat the oil over medium heat.
3. Add the onions and cook, stir about 7 minutes.
4. Add the carrots for another 4 minutes.
5. Stir in the broth, chickpeas, corn, bell peppers, black pepper to taste.
6. Bring to a boil and boil for 2 minutes.
7. Reduce heat, add the zucchini and yellow squash, simmer about 10 minutes.
8. Add the lemon juice, cumin, garlic powder, and half of the basil leaves.
9. Ladder the wheat, quinoa or millet into four bowls, top with vegetables, sprinkle some basil and and harris spice + drizzle with olive oil.
