has not come from any Arab cookbook, fortunately or unfortunately for me, if not the need to surplus output courgette and fondness I have for potecitos spices.
Ingredients:
* 2 kilos of zucchini, unpeeled
* 1 can of cooked chickpeas
* 1 medium onion
* 3 / 4 of a liter of white broth
* oil
olive oil, sesame *
* sesame seeds * salt
* lemon *
spices to taste, ginger, cumin, white pepper and black pepper, nutmeg, cinnamon, turmeric ...
Preparation:
Chop the onion and zucchini clean.
In a pressure cooker put a dash of olive oil, onion, brown them over high heat.
Add the zucchini, half can of chickpeas, spices and bouillon to taste.
Boil for two minutes after take pressure off the heat and leave until we can tune slightly open the pot.
We went through a blender or Thermomix to grind.
Add the juice of half a lemon, a drizzle of sesame oil, add salt and some spice that we want to highlight a little more.
serve along with some peas sauteed in sesame oil and a tiny seeds of sesame.
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