Vegetarian Club With A North African Accent Recipes

Steps:

• Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
• Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
• Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
• Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
• Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
• Adjust flavor by adding salt and pepper, if needed.
• Divide between 2 large bowls and garnish with cilantro or parsley.

Steps:

• Toast the bread. Meanwhile, mix the watercress, carrot, lemon juice and olive oil together. In a small bowl spread the hummus over each slice of toast. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato. Lay the final slice of bread, hummus side down, then press down and eat as is or cut the sandwich into quarters.

Steps:

• Mix the watercress, carrot, lemon juice and olive oil and salt together.
• In a small bowl mix the hummus with the Ras el Hanout until nicely blended.
• Toast the bread or slice the pita in half.
• FOR BREAD:.
• Top 1 slice with some hummus mix, the watercress and carrot salad.
• Add with another slice of toast with some hummus and top with the tomato add some salt if you wish.
• Lay the final slice of bread, hummus side down, then press lightly and eat as is or cut the sandwich into quarters.
• USING A PITA:.
• Spread 1 Tbsp into each side of each half of the Pita.
• Place an equal amount of tomato slices in each half of the Pita.
• Stuff the carrot salad equally into each pita half.