Pasta dishes are always a good idea!
Chop the onion and sauté in the oil until translucent.
Add the sliced zucchini (1/2 cm thick) and sauté.
Add the spices and fill up with water or beef broth.
Put the legumes on top.
Bring to the boil and simmer at the lowest temperature with the lid closed for about one hour.
(In the Kelomat: pressure go up, switch off, pressure of the same fall.) (Algerian recipe from my mother-in-law)
Who wants, can put on the chickpeas still a little bit, i.e.
Boulettes (my variation of it) 1 half kilo minced meat, 2-3 heaped tbsp flour, 1 tbsp paradeis pulp, concentrated, salt, pepper, 2-3 tbsp red wine.
Mix, form balls the size of ping-pong balls and cook on the fricot.
Serve with couscous, kritharaki or long grain rice (rice-shaped noodles). (1 half kilo)
The latter is best cooked in fricot-clear soup: tip finished fricot into a coarse sieve, keep solid ingredients warm (or better reheat when the rest is cooked).
Long-grain rice or possibly noodles should *not!* be drained after cooking.
Because of the legumes, it’s a good idea to sprinkle a little savory over each unit.
Bon Appétit! Depending on how hungry you are, this will feed 3-6 people well. More like 6.
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