Moroccan Soup Bar fatteh recipe

Ingredients: 

• 3 cups chickpeas, soaked overnight 
• 2 - 3 flatbread rounds 
• 200g butter 
• 300g plain yoghurt 
• 5 cloves garlic 
• 1 teaspoon tahini 
• 1 teaspoon cumin 
• 100g slivered almonds or pine nuts 
• Parsley, finely chopped to garnish 
• 3 teaspoons coarse salt 
• 1 teaspoon sweet smoked paprika to garnish 

What to do: 

• Preheat the oven to 250°C. 
• Fill a saucepan with water to cover the chickpeas, about 5 centimetres above the chickpeas. Bring to the boil and cook for about half an hour until softened (the time will vary greatly depending on the size of the chickpeas and whether they have been soaked overnight, so check them every 15 minutes to ensure they cook properly and remain covered with water.) 
• Melt some butter. Lightly toast some flatbread in the oven. Brush the flatbread with butter and place on the oven racks. Allow to bake, checking regularly to ensure it doesn't burn. 
• Once lightly toasted, remove and place in a tray. Melt some butter and drizzle over the crunchy bread. Sprinkle with salt. Turn down the head and bake for further 5 minutes. 
• Meanwhile, pound the garlic in a mortar and pestle with some coarse salt, until it makes a smooth puree. Add the garlic to the yoghurt and tahini. Stir until well combined. 
• With a ladle, drain the hot chickpeas into a bowl and sprinkle with cumin.
• Remove the bread from the oven and break into chip-sized pieces.  Add the chickpeas to the bread. 
• Cover the entire tray with a 2-centimetre layer of chickpeas. Add a thick layer of the yoghurt mixture. Sprinkle paprika on top of the yoghurt. 
• Meanwhile, in a frying pan place the remaining butter and slivered almonds or pinenuts. Toast until caramelised. 
• Immediately pout this mixture over the cold yoghurt. It should make a "tsh" sound when the hot butter meets the cold yoghurt. Sprinkle with parsley and enjoy!

Adapted from: http://www.abc.net.au/radio/recipes/chickpea-bake/8897074

Berry Daiquiri Recipe

Ingredients:

• 1.5 shots white rum
• 0.5 shots Cointreau or Triple Sec
• 1 shot lemon juice
• 0.5 cups frozen berries
• 0.5 handful of ice

What to do:

• Put all ingredients into the nutribullet and blitz until it's smooth.
  (for a classic daiquiri omit the berries and shake in a shaker instead)

Harissa Fish Stew Recipe

Ingredients: 

• 2 carrots
• 3 medium potatoes
• 1 small onion
• Garlic
• Harissa paste
• 2 pieces white fish
• ½ can tomato paste
• 1 stock cube
• Olive oil
• Crusty bread

What to do:

• Preheat the oven to 180C. Peel and cut the potatoes into 1.5cm chunks. Coarsely chop the onion. Peel and coarsely chop the carrot. Crush or finely chop the garlic. Cut the fish into 2cm chunks. 
• Crumble stock cube into a jug. Add 500ml (2 cups) boiling water and stir to combine. Stir in the tomato paste. 
• Heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the potato, onion and carrot, stirring, for 5 mins or until starting to soften. Add the garlic and 2 tsp harissa seasoning and cook for a further 2 mins or until fragrant. 
• Pour the tomato stock into the pan and bring to the boil. Cover with a lid, reduce heat to medium-low and cook for 15 mins+ until the potatoes are tender. 
• Meanwhile, put the bread on an oven tray and bake for 10 mins or until warmed through.
• Add the fish to the tomato mixture. Cover and cook over medium heat for a further 5-10 mins or until the fish is cooked through. Season with salt and pepper. Divide the fish stew among bowls and serve with bread and steamed vegetables.

Adapted from: https://marleyspoon.com.au/archive/15895-harissa-fish-stew-with-crusty-bread