Moroccan chickpea soup

http://thymeforcookingblog.com/2013/01/moroccan-chickpea-soup/

Tortillas

INGREDIENTS

• 1 ½ cups masa harina
• ¼ teaspoon salt
• 2 tablespoons vegetable oil, lard or butter
•  About 1 cup hot water, or more as needed
•  Flour for kneading

PREPARATION

1. Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
2. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
3. Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
4. Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

http://cooking.nytimes.com/recipes/1016122-almost-from-scratch-corn-tortillas
Problem is, I'd been cooking them too long!

Ghormeh Sabzi

http://www.mypersiankitchen.com/ghormeh-sabzi-persian-herb-stew/

Sunomono

http://tarasmulticulturaltable.com/sunomono-japanese-vinegar-salad/

Crumpets from sourdough starter

http://chocolateandzucchini.com/recipes/bread-brioche/sourdough-crumpets-with-natural-starter-recipe/

Misir Wot

1/2 c oil
2 medium finely chopped onions
1 tsp chopped garlic
1-3 tsp berebere
1 c red lentils
3 finely chopped carrots
salt to taste

1. Saute onion in oil, on medium heat, for 5 minutes.
2. Add garlic and berebere, cook for 5 minutes. You may need to add a bit of water to prevent burning.
3. Add lentils and carrots. Cook for 5 minutes. You may once again need to add a bit of water to prevent burning.
4. Add 1-1.5 cups of water, making sure lentils are covered. Lower heat, cook for 20 minutes until the lentils are soft and carrots almost melt into the sauce.
5. Add salt to taste, cook for 5 more minutes.

Goes well with injera:
http://yumuniverse.com/authentic-ethiopian-injera-100-teff-flat-bread/

Chana dal - soup that Amelie actually ate.

http://cooking.nytimes.com/recipes/1014366-chana-dal-split-chickpeas-new-delhi-style