HRIRA FACILE AU COOKEO : Le Goût du Ramadan en Version Express 🌙👌🏻

Ingredients

• 3 tbsp Olive Oil (extra virgin, for sautéing)
• 300 g Beef Shank with Bone (cut into 2‑3 inch pieces)
• 2 stalks Celery Stalks (washed, stems kept for bouquet)
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Fresh Coriander (Cilantro) (chopped)
• 100 g Dried Chickpeas (soaked overnight, drained and rinsed)
• 400 g Ripe Tomatoes (peeled and blended)
• 1 piece Large Onion (chopped)
• 50 g Brown Lentils (Blonde) (rinsed)
• 1 tbsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (ground)
• 1 tsp Ras el Hanout (Moroccan spice blend)
• 1 tbsp Turmeric (ground)
• 1 tbsp Fresh Ginger (peeled and minced)
• 1 tbsp Tomato Paste (concentrated tomato paste)
• 3 tbsp All-Purpose Flour (sifted, for binder)
• 300 ml Cold Water (for binder)
• 50 g Vermicelli (broken into short pieces)

Instructions

1. Prep Herbs & Veggies

   Wash parsley, cilantro and celery. Roughly chop the leaves and set aside. Keep the stems together to form a small bouquet.

   Time: PT10M

2. Blend Tomatoes

   Peel four ripe tomatoes (blanch if desired) and blend until smooth.

   Time: PT5M

3. Soak Chickpeas (Prep Day)

   Place 100 g dried chickpeas in cold water, soak 24 hours, then drain and rinse.

   Time: PT0M

4. Brown Beef & Sauté Onion

   Select the manual sauté mode on the Cookeo. Add olive oil, brown the beef pieces, then add the chopped onion and tomato paste. Cook until the onion is translucent.

   Time: PT10M

5. Add Spices

   Stir in salt, turmeric, ginger, ras el hanout and black pepper. Cook for about 1 minute to release aromas.

   Time: PT2M

6. Add Tomatoes, Chickpeas, Lentils & Herb Bouquet

   Pour in the blended tomatoes, soaked chickpeas, rinsed lentils, the celery‑parsley‑coriander stem bouquet, and 2.5 L of boiling water.

   Time: PT2M

7. Pressure Cook

   Close the lid, seal, and set the Cookeo to pressure‑cook for 30 minutes.

   Time: PT30M

8. Make Flour Binder

   While the soup cooks, whisk 3 tbsp flour with 300 ml cold water until smooth. Pass through a fine mesh sieve to remove any lumps.

   Time: PT5M

9. Release Pressure & Remove Bouquet

   After the pressure cycle, carefully release pressure, open the lid and remove the herb stem bouquet.

   Time: PT5M

10. Add Binder and Simmer

    Switch the Cookeo to simmer mode. Stir the flour‑water binder into the soup and let it simmer for 15 minutes until the broth thickens to your liking.

    Time: PT15M

11. Add Vermicelli

    Stir in 50 g broken vermicelli and cook for about 5 minutes until tender.

    Time: PT5M

12. Finish with Fresh Herbs

    Stir in the remaining chopped parsley, cilantro and celery (2 tbsp each). Serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g