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| General Category : Soups and Stocks |
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| Food Group : Vegetables, Nuts, Fish |
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| Preparation Method : Boil/Simmer |
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A familiar pairing in many Spanish dishes, sweet peppers and almonds marry exceptionally well.
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Ingredients
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1/4 cup (60 mL) extra-virgin olive oil |
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2 red sweet peppers, chopped |
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6 cloves garlic |
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1 cup (250 mL) chopped white or sweet onion |
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1-1/2 cups (375 mL) blanched almonds |
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1-1/2 tsp (7 mL) salt |
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1 tsp (5 mL) ground coriander |
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1/2 tsp (2 mL) ground cumin |
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1/2 tsp (2 mL) smoked paprika |
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Pinch cayenne pepper |
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2 tbsp (30 mL) toasted sliced almonds |
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Preparation
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In saucepan, heat oil over medium heat; fry sweet peppers, garlic and onion until peppers are soft, about 12 minutes. Add blanched almonds, salt, coriander, cumin, paprika and cayenne; fry, stirring, for 1 minute.
Add 6 cups/1.5 L water; bring to boil. Reduce heat and simmer, covered, for 60 minutes. In batches in blender, purée; return to pot and reheat. Ladle into individual serving bowls; garnish with toasted sliced almonds.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 247 cal, 7 g pro, 21 g total fat (2 g sat. fat), 11 g carb, 4 g fibre, 0 mg chol, 444 mg sodium. % RDI: 7% calcium, 11% iron, 11% vit A, 83% vit C, 7% folate.
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Source
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Homemakers Magazine: April 2007
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