Moroccan Chickpea & Potato Soup Recipe

Moroccan Chickpea & Potato Soup - Cook the chickpeas in beef broth, add tomato paste then potato cubes and serve warm with lemon juice.

VEGAN MOROCCAN CHICKPEA STEW RECIPE | EASY ONE POT MEAL! by Wil Yeung - Cook With Confidence

Ingredients

4 servings

• 1 cup chickpeas, soaked
• 1 cup potatoes, cut into cubes
• 1/2 cup parsley, minced
• 1/2 cup onions, grated
• 8 cups beef broth
• 3 teaspoons olive oil
• 1/4 cup lemon juice
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste
• 1/2 teaspoon saffron
• salt

Steps / How to Make

Drain the chickpeas and place in a saucepan with the parsley, onions, beef broth, black pepper and a pinch of salt. Cook over low heat for 1 hour.

Then add the tomato paste and let the mixture boil for another hour. Then add in the potatoes and continue cooking for an additional 30minutes.

Finally add the lemon juice and salt to taste. Serve the soup warm.

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Created by SBD MEDIA at Friday, August 7, 2020