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Ingredients:
Serves 54 guests. Portion size 180/200g per child, 230/300g per adult.
800g carrots
640g courgette
240g celery
240g turnip
4 tins chickpeas
3 peppers (mix of colours)
1 aubergine
450g semolina
3kg onions
3 garlic cloves
Cumin
Ras el hanout
11 tinned tomatoes
Method
Fry onions and garlic in oil.
Stir in chopped veg, and tinned tomatoes and cover with water.
Bring to a boil and simmer for 1hr 30.
Add tinned chickpeas towards the end.
Couscous:
Boil the couscous in water at a ratio of 1-1.5 and leave to soak.
Mix with olive oil and season well.
Recipe created by:
David Le Meur, Chef de cuisine de la cuisine centrale de Plouguerneau
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