Algerian Stew With White Beans Barboucha Recipes

Steps:

• Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers.
• Remove the wrap and peel off the skin.
• Do not rinse under running water as you will take away the taste.
• Dice the tripe into 1 inch squares and blanch in hot water, and drain.
• If using lamb, brown in a little oil to remove the oil, and cut into cubes.
• In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.
• Add spices and continue frying for 1- 2 minutes.
• Add meat, and stir until the meat is coated with all the ingredients.
• Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked. Add 2 chopped tomatoes, 20 minutes after cooking the white beans
• Garnish with chopped cilantro.

Steps:

• In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
• Bring to a boil; reduce heat, cover and cook about 8 minutes.
• Add tomatoes and zucchini and cook briefly.
• Add garbanzo beans and red pepper.
• Cover and cook until heated through.
• Serve over steaming bowls of couscous.

Steps:

• Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
• Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
• Add the chickpeas right now, or they will never become soft!
• Let it simmer on low for about 1 hour.
• After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
• After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
• Check for seasoning and serve with steamed couscous!