Moroccan Chickpea & Potato Soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, moroccan chickpea & potato soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Chickpea & Potato Soup is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Moroccan Chickpea & Potato Soup is something that I have loved my whole life.

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To begin with this recipe, we must first prepare a few components. You can have moroccan chickpea & potato soup using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Chickpea & Potato Soup:
  1. Take 1 cup chickpeas, soaked
  2. Take 1 cup potatoes, cut into cubes
  3. Take 1⁄2 cup parsley, minced
  4. Take 1⁄2 cup onions, grated
  5. Make ready 8 cups beef broth
  6. Prepare 3 teaspoons olive oil
  7. Take 1⁄4 cup lemon juice
  8. Take 1⁄4 teaspoon black pepper
  9. Make ready 1 tablespoon tomato paste
  10. Take 1⁄2 teaspoon saffron
  11. Prepare salt

Put a small frying pan on a medium heat and dry roast almonds until lightly browned and fragrant. Make sure you move them around the pan frequently as they burn easily. Heat up the oil in a large frying pan (ideally with a lid). Add chopped shallots and fry on a low heat until almost translucent, stirring from time to time.

Steps to make Moroccan Chickpea & Potato Soup:
  1. 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.
  2. 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.
  3. Finally add the lemon juice and salt to taste. Serve the soup warm.

Heat up the oil in a large frying pan (ideally with a lid). Add chopped shallots and fry on a low heat until almost translucent, stirring from time to time. Directions In a Dutch oven, heat oil over medium-high heat. Add the cumin, paprika, ras-el-hanout and salt and pepper and stir well and cook for a further minute. Add the chopped tomatoes, tomato puree, harissa, water and stock cube and stir well.

So that’s going to wrap it up with this special food moroccan chickpea & potato soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!