Moroccan Chickpea & Potato Soup

Name: Moroccan Chickpea & Potato Soup
Total time: 120 s
Yield: 4 servings
Cuisine: American
Ingredients: 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

Cook_lover @cook_5062198

Beirut، Lebanon

Cook the chickpeas in beef broth, add tomato paste then potato cubes and serve warm with lemon juice.

Cook_lover @cook_5062198

Beirut، Lebanon

Cook the chickpeas in beef broth, add tomato paste then potato cubes and serve warm with lemon juice.

Saved

Ingredients

2 mins

4 servings

1 cupchickpeas, soaked
1 cuppotatoes, cut into cubes
1/2 cupparsley, minced
1/2 cuponions, grated
8 cupsbeef broth
3 teaspoonsolive oil
1/4 cuplemon juice
1/4 teaspoonblack pepper
1 tablespoontomato paste
1/2 teaspoonsaffron
salt

Saved

Steps

2 mins

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.