Are looking for a moroccan chickpea & potato soup recipe that is interesting? How to make it not difficult. If wrong processing then the result is not delicious. Whereas the delicious moroccan chickpea & potato soup should had aroma and taste that could provoke everyone’s taste.

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Ingredients and seasonings used in prepare

1. Prepare 1 cup chickpeas, soaked
2. Prepare 1 cup potatoes, cut into cubes
3. Take 1/2 cup parsley, minced
4. Prepare 1/2 cup onions, grated
5. Prepare 8 cups beef broth
6. Take 3 teaspoons olive oil
7. Prepare 1/4 cup lemon juice
8. Prepare 1/4 teaspoon black pepper
9. Prepare 1 tablespoon tomato paste
10. Prepare 1/2 teaspoon saffron
11. Prepare salt

Spiced, baked chickpeas might be one of the best snacks of all time (there, we said it). They satisfy the desire for crunch and great flavor in a small package, plus chickpeas are packed with plant-powered protein and fiber. Eat them solo or add them to a salad as a legume "crouton." If you like spice, these are pretty darn delicious with chipotle chili powder or red pepper flakes added in. Add tomatoes, chickpeas, broth, and sugar.

Instructions 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.
4. Done and ready to serve!

Chickpeas should be just covered with liquid. If level is shy, add some water. Heat olive oil in a large skillet over medium heat. Add more water if needed (this should be like a stew). Season with more salt if desired, and serve garnished.

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