Moroccan stew

Ingredients for 4 servings:

• 110 g bulgur
• 300 g tomatoes
• 180 g pointed peppers, red
• 30 g pitted dates
• 60 g white or brown bread
• 150 g onion(s), red
• 2 cloves garlic
• 3 tbsp olive oil
• 1 tbsp cumin
• 1 tbsp black cumin
• 1 tsp chili flakes
• 1 tsp, leveled turmeric
• n. B. Thyme, dried, approx. 1 – 2 tsp
• 1 tbsp tomato paste
• 1 liter vegetable broth
• 2 sprigs of dill
• 4 stalks of coriander
• 1 sprig of parsley, flat
• 1 sprig of mint
• 40 g cashew nuts, roasted
• 40 g macadamia nuts
• n. B. Salt and pepper, black, freshly ground
• 0.1 g saffron
• e.g. Ras el Hanout and/or Harissa

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with bread, tomatoes, peppers and herb-nut topping

Rinse the bulgur in a sieve with cold water and let it drain. Wash, trim, and halve the tomatoes. Trim, quarter, deseed, rinse, and finely chop the bell peppers. Quarter the dates. Remove the crusts from the bread, if necessary, and cut into 2 cm cubes. Peel and finely chop the onions and garlic cloves. Heat the olive oil in a large pot and sauté the finely chopped onions and garlic until translucent. Add the bulgur and fry for about 2 minutes. Then add the cumin and black cumin seeds, chili flakes, turmeric, and 1 to 2 teaspoons of thyme and fry for about 3 minutes. Next, add the prepared bell peppers, dates, and tomato paste, pour in the vegetable stock, bring to a boil, and then cover and simmer over low heat for about 20 minutes. In the meantime, rinse the herbs and shake dry. Roughly chop the dill tips, coriander, parsley, and mint leaves. Roughly chop the nuts as well. Mix both together and season lightly with salt. Stir the tomatoes into the stew, add the saffron, and cover. Let simmer for another 5 minutes. Season the stew with salt, pepper, and, if desired, ras el hanout and/or harissa. Ladle into soup bowls and sprinkle with some of the herb and nut topping. Serve with the remaining herb and nut topping on the side.