Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Serves 8
1 cup dry chickpeas, soaked overnight3 tablespoons extra virgin olive oil1 cup lentils 1 stalk celery, minced 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 1 teaspoon freshly ground black pepper Pinch turmeric 1# chicken, lamb or beef, cut into 1/2-inch pieces 1 teaspoon saffron threads1/2 cup tomato paste 1/3 to 1/2 cup all purpose flour 8 large lemon wedges (optional) 16 dried dates (optional)
Place everything in a large soup pot except the tomato paste and flour. Add 16 cups water and bring to a boil over high heat. When the soup comes to a boil, reduce the heat and simmer or boil slowly until the chickpeas and beef or lamb are tender, 45 to 60 minutes.
When the chickpeas and meat are tender, add the tomato paste. Stir to combine, season with salt and pepper. In a bowl, whisk together 2 cups water and the flour making sure you don't have any lumps. Bring the soup to a boil and add the water and flour mixture. Simmer 10 minutes.
To serve, ladle the soup into bowls and garnish with lemon wedges and dates.
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