Moroccan Chickpea Soup RecipeOrigin: Morocco Period: Traditional |
Ingredients
2 tbsp safflower oil (or good olive oil coloured yellow with saffron) 
Moroccan Chickpea Soup Preparation:Method:Heat the oil in a large saucepan and add the onion, garlic and carrots. Fry gently until tender then set aside. Meanwhile ad the chickpeas, 250ml vegetable stock, tahini and lemon juice to a food processor and render to a smooth purée. Transfer this purée to the saucepan containing the onion mixture, add all the remaining ingredients, cover then simmer for 5 minutes, or until heated through. Ladle into bowls and garnish with any mix of toasted sesame seeds, finely-chopped spring onions, herbed croutons or chopped tomatoes. |
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Other recipes with chickpeas and carrots as primary ingredients: Kuka Soup Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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