Moroccan Seasoning
12 g Tree Top Apple Granules
13 g chicken/vegetable broth powder
5 g mirepoix powder
2.02 g allspice, ground
0.82 g cinnamon, ground
0.66 g cumin, ground
0.65 g koji aji
0.58g sea salt
0.38 g coriander, ground
0.13 g ginger, ground
0.10 g cardamom, ground
0.10 g Pimenton pepper, ground
0.05 g turmeric, ground
0.05 g nutmeg, ground
0.05 g black pepper, ground
0.04 g bay leaf, ground
0.02 g clove, ground
Soup
100 g Tree Top Apricot Puree
500 g water
120 g chickpeas, cooked
50 g roasted red pepper puree
15g yellow onion, 1/4" fire roasted IQF
5g garlic, fire roasted minced
16 g olive oil
0.50 g xanthan gum
40 g roasted red bell peppers, 1/4" IQF
20 g Sherry wine
4 g cilantro, chopped IQF
Directions
Blend together all the ingredients for the Moroccan Seasoning; set aside.
Heat the Tree Top Apricot Puree, water, chickpeas, red pepper puree,
onions, garlic and Moroccan Seasoning in a kettle and bring to a simmer.
Puree with an immersion blender until smooth.
Add the olive oil and xanthan gum while mixing with an immersion blender until completely emulsified.
Stir in the diced bell peppers, Sherry wine and cilantro.
Serve immediately, or cool and pack into bags for refrigerated or frozen storage.