Just a recipe this time: a Moroccan soup we thoroughly enjoyed the other day. Too good not to share. Full credits to food.com with a few tweaks!
In large heavy saucepan or dutch oven heat the oil over medium heat. Stir in onion, celery and carrots till tender, stirring occasionally. Add the Moroccan spice blend. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender. In a bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened. Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust with salt and pepper if needed. Garnish with remaining parsley and cilantro.
Trading spices might be part of my Dutch heritage, but here in B.C. I have learned to appreciate good organic food. Consider Nice n Spice a marriage of the two. This is the place to find my thoughts, recipes and product information. I'll be nice but who knows, there might be some spice as well!