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Ingredients 1½ teaspoons unsalted butter, plus more for ramekins Salt 2 small fennel bulbs, trimmed and roughly chopped, fronds reserved 2 large eggs Freshly ground black pepper 1½ teaspoons extra-virgin olive oil, plus more for drizzling ¾ pound cleaned (3- to 4-inch long) squid, bodies and tentacles separated, bodies cut into ½-inch rings 16 Manila or very small littleneck clams, scrubbed 1 tablespoon white wine 1 garlic clove, minced 1 sprig fresh thyme, leaves finely chopped, or ⅛ teaspoon dried thyme 2 long slender carrots, peeled 1 tablespoon finely chopped flat-leaf parsley Instructions Heat oven to 375º.
Chickpea Soup with Cumin Hummus bi'l-Kammun Region: Algeria Category: Soups Season: Any Difficulty: Easy but long cooking time The chickpea was so popular from Egypt to Morocco that Alonso de Pimentel, the commander of the La Goletta presidio in Tunisia, wrote in 1570, after receiving large shipments of barley and wheat, "what a misfortune that we have been sent no chickpeas!" This simple soup, a favorite today of Algerian dock workers, is healthy, is filling, and has a nice spicy flavor. Yield: Makes 4 servings Preparation Time: 1:20 hours 1. In a medium-size saucepan, simmer the chickpeas in water to cover for 1 hour over medium-low heat, to make them more tender.