Hot and spicy can be difficult terms when it comes to describing food.
Or, at least, they seem to be for me.
I recently had a conversation during which I said I didn’t eat ‘hot’ food.
The conclusion was that I preferred my food to be lukewarm or cool in temperature.
That would be incorrect.
In another conversation, different person, different time, I said I like spicy food.
The conclusion was that I would prefer more (rather than none) bird’s eye peppers in dinner.
That would also be incorrect.
Let me try it this way:
I do not like or eat food that has spices or vegetables that make my mouth burn… Not even a tiny little bit.
Allioli, properly prepared, can be hot. It will make a slight sheen appear on my brow (she says, delicately) but it will not make my mouth burn.
Spicy foods contain a lot of spices (might I just say ‘Duh!’).
Many, many spices are not hot.
Maybe I should just say that I like assertive food.
Then everyone will be clueless.
This soup is spicy.
Moroccan Chickpea Soup
Total time: 30 minutes
- 2 cups (15oz, 450gr) chickpeas
- 1 cup (8oz, 240gr) peeled, chopped tomato
- 1 onion, chopped
- 3 cloves garlic, crushed
- 2 tsp olive oil
- 1 1/2 cups (12oz, 360ml) chicken stock
- 1 1/2 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 2 tbs chopped parsley
- 1/2 preserved lemon, chopped (rind, no pulp)
- Sauté onion and garlic in oil until tender
- Add spices and sauté briefly.
- Add tomatoes, stock, 1 tbs parsley and 1 1/2 cups of the chickpeas.
- Cover and simmer 15 minutes.
- Purée remaining chickpeas with 2 – 3 tbs water, only enough as is needed.
- Stir chickpea purée into soup.
- Add preserved lemon and remaining 1 tbs parsley.
- Stir and serve.
The holidays are over and mon mari is back to work.
Now that the room he’s working in is insulated and warm, he can start the ceiling.
It needs to be warm so he can varnish the boards.
Hard to believe only one room left after this.
Then there’s the barn, of course…..