Tikourbabine
Serves 1
Directions
- 1Finely chop one onion.
- 2Sauté the chopped onion in a pot with olive oil.
- 3Grate garlic into the pot with the sautéed onions.
- 4Add tomato paste, paprika, cumin, black pepper, and salt to the pot.
- 5Pour vegetable broth into the pot and stir.
- 6Cut courgettes into wedges.
- 7Cut carrots into large pieces.
- 8Pour semolina into a bowl.
- 9Add chopped onion and grated garlic to the semolina in the bowl.
- 10Add tomato paste to the semolina mixture.
- 11Strip mint leaves from their stems.
- 12Finely chop the mint leaves.
- 13Add chopped mint to the semolina mixture.
- 14Add spices and salt to the semolina mixture.
- 15Drizzle olive oil over the semolina mixture.
- 16Pour some of the prepared broth into the semolina mixture.
- 17Mix the semolina mixture thoroughly by hand until well combined.
- 18Shape the semolina mixture into small oval-shaped dumplings.
- 19Add the chopped courgettes and carrots to the pot with the simmering broth.
- 20Add chickpeas to the pot.
- 21Carefully place the semolina dumplings into the simmering broth with the vegetables and chickpeas.
- 22Simmer until the dumplings absorb all the aromas and are cooked through.
- 23Serve the tikourbabine by plating the dumplings and vegetables, then spooning over the flavorful broth.
- 24Garnish with fresh chopped parsley and a drizzle of olive oil.
Ingredients
- 1 onion
- garlic
- tomato paste
- paprika
- cumin
- black pepper
- salt
- vegetable broth
- courgettes
- carrots
- semolina
- mint
- olive oil
- chickpeas
Equipment
knifechopping boardpotgraterbowlspoonladlestrainer