Moroccan Feta Crumble
"Crumbling Tre Stelle Feta and tossing it with ground almonds, pistachios, fresh mint leaves and spices for a Moroccan twist."
Prep Time:5 minutes Ready In:
30 minutes or less Serves:
4
Ingredients:
Spanish Chili: 3 tbsp olive oil 1 large onion, diced 5 cloves of garlic, minced 4 fresh chorizo sausages, from the butcher, casings removed 1 tbsp chilli powder 1 tbsp dried rosemary 2 tsp dried thyme 2 tsp espelette pepper 2 tsp ground cumin 1 tsp sweet paprika 2 large carrots, cut into 1/2 inch quarters 2 large sweet red pepper, seeded and diced into 1/2 pieces 2 large celery sticks, sliced into 1/2 pieces 2 28 oz (796 ml) cans of diced or crushed tomatoes 1 14-19 oz (400-540 ml) white beans or romano, drained and rinsed 2 medium zucchini, sliced into 1/2 inch slices Moroccan Feta Crumble: 1/4 cup pistachios 1/4 cup almonds 3/4 cup Tre Stelle Feta cheese 1/4 cup chopped fresh mint 1/4- 1/2 tsp harissa powder kosher salt and cracked pepper
Instructions:
Chili: Sauté the onions and garlic in a large dutch oven or pot over medium heat, until just turning translucent, about 3 minutes. Remove the meat from the sausage casings and add to the pot. Raise the heat to medium high. Using a cooking spoon, break up the meat until small and crumbly, no longer pink but rather turning crispy, about 7-8 minutes. Add the spices and stir to coat well. Add the carrots, peppers and celery, and cook till just starting to soften, about 5-7 minutes. Add the tomatoes and all juice and bring to a low boil. Reduce the heat to a simmer and cover slightly with the lid. Let it simmer for about 30 minutes, till veggies are almost tender. Add the can of beans. Continue to simmer another 10 minutes. Add the zucchini pieces and simmer another 5-10 minutes. Season with salt and pepper, and re-season with any of the spices or herbs you'd like to taste more of! Garnish with the fresh parsley. Moroccan Feta Crumble: Spread the pistachios and almonds in a cast iron skillet or other sturdy skillet. Toast over medium heat till just warming and turning golden. Watch them, they shouldn't take too long. Allow to cool and then chop. Aim for a smaller size rather than too rough. Crumble the Feta cheese into a medium sized bowl. Make sure the crumble is is pretty uniform in size. Add the chopped nuts, as well as the mint. Stir to combine well. Season with harissa and salt and pepper to taste.
