Cookbook Club – Casablanca: My Moroccan Food

To kick off Cookbook Club in 2020, we used Nargisse Benkabbou’s Casablanca: My Moroccan Food. The book was a bit hard to find, but luckily Benkabbou also has a website where she posts recipes http://www.mymoroccanfood.com/ which we also used. To experience our whole Moroccan meal, go to my Cookbook Club site. For now – my dish!

I wasn’t able to get my hands on a copy of the book, so I chose a recipe from the website. The Crispy Harissa Chickpea Caesar Salad caught my eye as a fun twist on an already delicious salad, especially because I love harissa and crispy chickpeas.

I rinsed and dried canned chickpeas, coated them in an olive oil and harissa mixture, and roasted them in a 350 degree F oven until crisp.

For the dressing, I mixed together yogurt, mayo, parmesan, garlic, lemon juice, Worcestershire sauce, Dijon mustard, salt, and pepper.

I tossed together romaine lettuce, kale, cherry tomatoes, boiled egg halves, and the crispy chickpeas. Topped with more parmesan and drizzleD with the dressing, it was ready to go! A simple and delicious Moroccan take on a classic favorite.