Moroccan Vegetable Soup with Chickpeas and Cilantro and Lemon

Moroccan Vegetable Soup with Chickpeas and Cilantro and Lemon
4 Tablespoons Olive Oil

1 large onion, chopped into very small pieces

3 garlic cloves, minced

3 stalks celery, chopped into very small pieces

3 carrots, chopped into very small pieces

1 teaspoon raz el hanout

1 teaspoon harissa and or berber(or as much as you want!)

1 28 ounces can organic tomatoes

8 cups chicken or veggie stock

2 cups dried and cooked chicken peas

1 bunch parsley, chopped well

1 bunch cilantro, chopped well

Heat the olive oil and add the the onions and allow to cook for about 4 minutes. Add the garlic, celery and carrots and cook for about 5 more minutes, stirring many times to prevent it from burning. Add 1 teaspoon raw el hanout, and harissa or berber. If the tomatoes, re whole, blend them in the blender until smooth. Add the tomatoes and the stick and the cooked garbanzo beans.Cook for about 20 minutes until the vegetables are cooked. Taste and add salt, more spices to your own taste. Just before serving, add the fresh chopped parley and cilantro and mix well and serve.A squeeze from a lemon or lime over the serving bowl would be delicious!

Harissa is chilis, cumin, coriander and caraway and earthy North African flavors. It can be used as a dry rub on meats or as a spice in place of any other spice blend in your favorite recipe, such as tacos, tagines, braised meats or curries. Berbere, is a mix of garlic, fenugreek, allspice, red pepper, ginger, chilies, coriander and cinnamon. The flavor is at once spicy, sweet and citrusy.

Simple Flourless Chocolate Cake

8 ounces bittersweet chocolate

1 cup cocoa nibs

1 stick (8 Tablespoons) Butter

7 eggs (separated ) pinch salt

1 teaspoon stevia (or 1/4 cup sugar)

1 teaspoon vanilla

Preheat the oven to 350 degrees Use a 8-10 inch spring form pan

Melt the chocolate in a bowl with butter or coconut oil

Beat the egg whites with a pinch of salt to soft peaks

Whip the egg yolks with the sweetener and vanilla

Carefully mix the chocolate with the yolks

Fold in the whites

CAREFUL TO NOT OVER FOLD

Bake 25-30 minutes

Serve with Cashew cream, whipped cream or coconut cream with raspberries of course!