ground cumin

Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.

Harira Soup

olive oil

onion,

garlic cloves,

ginger

black pepper

turmeric

cumin

cayenne

saffron

(3-inch) piece cinnamon stick cinnamon

celery leaves

cilantro

Salt

brown lentils,

red lentils,

fava beans (or substitute 1 cup dried chickpeas, soaked overnight)

angel hair pasta

Lemon wedges,

Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.

Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.

Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)

Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

Grilled Cajun-spiced chicken breasts topped with bacon, avocado and cheese... set to become a Friday night favourite

Fully loaded Cajun chicken burgers

chicken breasts

rashers smoked bacon

avocados

ciabatta rolls, split

cheese

baby spinach leaves

mayonnaise (optional)

tbsp cumin

tbsp coriander

paprika

Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.

While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.

To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

Shake up your breakfast (or dinner) rotation with a bowl of hearty, saucy goodness.

Japanese Shakshuka

For the Tofu Labneh:

tofu

red miso

For the Roast Kabocha Squash:

¼ medium (10 ounces) kabocha squash, seeded and flesh cut into ½-inch wedges

olive oil, divided

Kosher salt,

For the Shakshuka:

yellow onion, thinly sliced

unsalted butter

all-purpose flour

curry powder

harissa paste

tomatoes

eggs,

Pomegranate seeds,

Parsley leaves,

milk bread,

How To Make A Rich and Spicy Japanese Curry Shakshuka

Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

Carrot & sesame burgers

carrots

chickpeas

onion

tahini paste

tsp cumin

wholemeal breadcrumbs

lemon

yogurt

tbsp sesame seeds

Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened &ndash; it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.

Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.

Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

A hearty butter chicken that packs a punch of flavour.

Butter chicken

milliliters (1/2 cup) natural yoghurt

lemon juice

garam masala

chilli powder

garlic cloves, crushed

chicken breast fillets, chopped

cashews, roasted

sunflower oil

onion, finely chopped

cardamom

cinnamon

Indian bay leaf* or normal bay leaf

sweet paprika

tomato puree*

chicken stock

milliliters (1 cup) thickened cream

Basmati

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These lamb wraps are anything but your average late-night kebab. Quick, healthy, and so very tasty.

Falafel-spiced lamb wraps with turmeric tahini

tsp garam masala

tsp each ground cumin, ground coriander seeds

tsp black peppercorns

1kg boneless lamb shoulder,

(80 milliliters) extra virgin olive oil

eggplant,

tbs tahini

tsp turmeric

lemons

flat-leaf parsley, leaves picked, finely chopped

mint leaves, finely chopped

cherry tomatoes, halved

spring onion, finely chopped

Garlic dip (we used Pilpel)

Spiced lamb with yoghurt and vegetable salad

boneless lamb shoulder,

sumac

(60 milliliters) apple cider vinegar

(60 milliliters) extra virgin olive oil

garlic clove, crushed

beetroot, peeled,

carrots,

baby spinach leaves, blanched, refreshed, patted dry

pomegranate molasses

(560 grams) thick Greek-style yoghurt

mint, leaves picked, chopped, plus micro mint to serve (optional)

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High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

Chickpea & coriander burgers

can chickpeas, drained

juice ½

coriander,

breadcrumbs

red onion, ½ diced, ½ sliced

wholemeal buns

In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

The absolute BEST Steak Fajitas you&#x27;ve ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin -- so good you&#x27;ll never use another recipe again!

The BEST Steak Fajitas

lime juice

pineapple juice (no sugar added)

Worcestershire sauce

garlic

EACH: ground cumin AND chili powder

EACH: kosher salt AND smoked paprika

EACH: black pepper AND red pepper

oil (high heat)

white onions, sliced

poblano, ribs and seeds removed then sliced

2-3 bell peppers, thinly sliced (any color you please!)

STEAK MARINADE: Combine the ingredients for the marinade...

STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.

Set a large cast iron skillet or pan...

Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.

FAJITA VEGGIES: Add the remaining tablespoon of oil...

FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]

ASSEMBLY: Serve them in tortillas or on rice...

ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!

These chicken meatballs are really popular with kids and adults alike. Serve them on skewers, rolled in flat bread, pop them into lunch boxes or just eat them straight from the pan.

Easy Chicken Meatballs Recipe

kg chicken mince

eggs (lightly beaten)

chicken stock powder

tbs vegetable oil

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An updated version of this recipe is also in my book, Plant-Based on a Budget.

The name chilaquiles is derived from the Nahuatl (the language of the Aztecs in Mexico) word chil-a-quilitl which means “herbs or greens in chile broth.”

It used to be one of my favorite breakfast dishes as a child. It’s traditionally made with eggs and cheese, but since I no longer eat those things I did my best to improvise on this tasty plant-based version. Like a lot of our other dishes, this Chilaquiles recipe can be changed using the produce you have on-hand. As long as you have the tofu, the tortillas, and the spices, you can really add any other veggies (i.e. chopped spinach, corn, diced tomatoes, canned or fresh jalapeños, etc).

If you’re on a time crunch, you can also replace the tortillas with a generous handful of tortilla chips.

Tofu Chilaquiles

vegetable oil

corn tortillas

chili powder

cilantro (chopped)

Salt (to taste)

pinto beans

Bottle of salsa (your choice of red or

avocado

cilantro (minced

In a large frying pan over medium-high heat, heat the oil and fry the tortilla strips for about 1 minute on each side. Once tortillas are crispy, add onions and garlic and saute until onions are translucent.

Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.

Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro

Warm up your winter nights with this stunning Indian goat stew, full of delicious spices and served with naan bread

Top 14 ground cumin recipes from across the web

The most viewed ground cumin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Harira Soup

Fully loaded Cajun chicken burgers

Japanese Shakshuka

Carrot & sesame burgers

Butter chicken

Falafel-spiced lamb wraps with turm...

Spiced lamb with yoghurt and vegeta...

Chickpea & coriander burgers

The BEST Steak Fajitas

Easy Chicken Meatballs Recipe

Tofu Chilaquiles

Goat Nihari with Naan Nawabi

Taco Soup

Sticky slow-roast belly of pork

Top 14 ground cumin recipes from across the web

The most viewed ground cumin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Harira Soup

Fully loaded Cajun chicken burgers

Japanese Shakshuka

Carrot & sesame burgers

Butter chicken

Falafel-spiced lamb wraps with turm...

Spiced lamb with yoghurt and vegeta...

Chickpea & coriander burgers

The BEST Steak Fajitas

Easy Chicken Meatballs Recipe

Tofu Chilaquiles

Goat Nihari with Naan Nawabi

Taco Soup

Sticky slow-roast belly of pork

The most viewed ground cumin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine