Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, easy moroccan chick pea soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Easy Moroccan chick pea soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Easy Moroccan chick pea soup is something that I’ve loved my entire life.
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook easy moroccan chick pea soup using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Easy Moroccan chick pea soup:
- Prepare 1 can chick peas
- Prepare 1 can tomato & onion mix
- Take 1 tbsp crushed garlic
- Prepare 1 tbsp chopped jalepenos
- Prepare 1/2 cup lentils
- Make ready 1/2 cup dried green peas
- Get 1 cup diced butternut
- Prepare 1 tsp paprika
- Make ready 2 tsp brown sugar
- Prepare 1 bunch fresh thyme
- Take 1/2 cup spring onion
Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur). Heat oil in a large stockpot over medium-high heat. It's a great soup to reheat throughout the week for easy lunches! In large heavy saucepan or dutch oven, melt butter over medium heat.
Instructions to make Easy Moroccan chick pea soup:
- Easy vegan recipe - Bing to boil the tomato & onions, chick peas, butternut and spring onion with 1 cup of water.
- Reduce heat and add all other ingredients.
- Add 4-6 cups of water and simmer for 30 minutes in low heat.
- Serve as is or with fresh bread.
It's a great soup to reheat throughout the week for easy lunches! In large heavy saucepan or dutch oven, melt butter over medium heat. Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. In a Dutch oven, heat oil over medium-high heat. In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite.
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