Total Time
1hr 10mins
Prep 50 mins
Cook 20 mins

This is from the Weekend magazine's FOOD column on Moroccan recipes dated April 8th'2005. Enjoy!

Ingredients Nutrition


  1. Put the beans, garlic and cumin in a pot.
  2. Cover with water and bring to a boil.
  3. Cook on medium heat for 50 minutes or until the beans are cooked.
  4. Drain, but reserve the water.
  5. Put the beans and the remaining ingredients, except the paprika, corriander leaves and pomegranate seeds, in a food processor.
  6. Add 1 1/2 cups of the bottom part of the reserved water with the sediment and puree.
  7. Place the puree in a pot and heat.
  8. Spread on a serving plate.
  9. Garnish with corriander leaves and pomegranate seeds.
  10. Sprinkle with paprika and serve.
  11. Enjoy!

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