The culinary cognoscenti have proclaimed flavors of the Eastern Mediterranean are all the rage, and for good reason. These tasty spice and herb combinations are familiar but with an enticing, exotic twist. The good news is there are numerous options to procure them for your kitchen from local spice shops, markets and online.
I find it is easier to try out a few prepared spice blends when venturing into new-flavor-territory to learn what suits my taste buds. Inevitably after a few uses I start “doctoring” the blend; adding here, subtracting there until I start making my own concoctions, as I usually have the primary spices and herbs in my pantry already.
Local Spicery has a presence in several Bay Area farmers’ markets, and is a great place to test out both blends and individual spices. Co-Owner Nick Davoren, who sells at the Grand Lake Farmers Market, is friendly and patient, a great combination if you’re in the mood to explore his numerous offerings. You will be impressed by the freshness of his spices, and can clearly tell the difference from those you’ve had hanging about in your pantry.
Such is the case for ras el hanout, a spice blend originating in North Africa, and translates from Arabic to “top of the shop” to imply the best spices available for the mix. While there are many versions, some with dozens of ingredients (!), most include cumin, ginger, cinnamon, cardamom, coriander, turmeric, cayenne, allspice, cloves, salt and pepper; spices found in most well-stocked pantries. It’s very aromatic with these warming spices, but not hot-spicy.
If you start with a prepared blend, this soup comes together very quickly, under 30 minutes. This recipe is perfect for adapting according to your tastes and what you have available. It’s soup – so there’s a wide berth to navigate! Experiment by switching out the kale for any winter green, and adding some shredded cooked chicken for a hearty meal-in-a-bowl.
A few advance tips:
- Use fresh spices for optimal results. Even though many spices may have “expiration dates” listed several years beyond the purchase date, spices are best used within one year of purchase. Here in the Bay Area we have several sources for freshly processed spices; many processed within weeks of your purchase, rather than months or even years from large, commercial operations. Many sell online if you are not in the ‘hood.
- Store your spices in airtight containers, in a cool, dry area to retain their pungency. Seeds and red peppers (cayenne, paprika, etc.) will benefit from refrigerated storage.
Butternut Squash, Chickpea and Kale Soup
Ingredients
- 1 tablespoon olive oil
- 2 cups butternut squash, diced into 1/ 2-inch cubes
- 1/ 2 cup onion, diced
- 2 cloves garlic, minced
- 1-2 teaspoons ras el hanout spice blend, to taste
- 1/ 2 teaspoon ground cumin
- 1/ 8 teaspoon cayenne pepper, or to taste
- Salt and freshly ground black pepper to taste
- 32 ounces chicken or vegetable broth, homemade or low sodium
- 1-1/ 2 cups cooked chickpeas, rinsed and drained (equals 1, 15-ounce can)
- 3 cups kale leaves, remove the tough center stem and slice into 1/ 4-inch ribbons
- Greek yogurt and fresh cilantro leaves to serve, optional
Instructions
- Heat the olive oil in a large saucepan over medium heat until shimmering. Add the butternut squash, stirring occasionally, until the edges begin to brown and the squash begins to soften; about 4 minutes. Add the onions and stir frequently until they start to become translucent; about 2 minutes.
- Add the garlic and spices, stirring constantly to evenly coat the squash and onions. Be careful to avoid scorching the garlic and spices.
- Add the chickpeas and broth. Bring to a low boil. Add the kale and simmer until it is tender but retains a bright green color; about 4-5 minutes. Taste and adjust seasoning, salt and pepper accordingly.
- Ladle the soup into serving bowls, garnish with a dollop of yogurt and freshly chopped cilantro and serve.
