Chick Pea Curry Soup

This is a fast hearty soup for either summer or winter. It's makes for a light summer meal, with crusty bread and salad.

Ingredients:

One medium onion, chopped

4 cloves garlic, minced

3 tbsp mild red curry paste

28 oz can diced tomatoes

2 c vegetable broth

1 tsp sugar

19 oz can chick peas, drained and rinsed

3 c spinach leaves, torn

Preparation:

Saute onion and garlic in a bit of oil. 

Add curry paste, diced tomatoes, vegetable broth, and sugar. Bring to boil.

Add chick peas and spinach. Heat through.

Garnish with cheese.

Number of Servings: 5

Source: Sparks Recipes

Morocolicious at Cafe Moroc

This weekend, I had dinner at the Cafe Moroc in downtown Toronto, a very elegant Moroccan restaurant. I had heard rave reviews about the food and the live belly dancing dinner shows (at Sultan's Tent, it's adjoining sister restaurant), and was excited to finally try it. From July 20-Sept 7, they are having their Morocolicious event, which allows you to sample their best under a fixed prix menu. The decor is gorgeous, I especially loved the variety of lanterns. I had the Moroccan Beef Ribs with mashed root vegetables. Heaping portions of tender fall-off-the-bone beef, it was delicious and I enjoyed the fragrant Moroccan seasoning.