| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Moroccan | Soups, Moroccan, Appetizers, Vegetarian | 10 | Servings |
INGREDIENTS
| 1 | c | Dried chick peas, soaked |
| 1/2 | c | Parsley, chopped |
| Salt | ||
| 1/4 | ts | Black pepper |
| 2 | pn | Pulverized saffron |
| 1/4 | ts | Turmeric |
| 1 | ts | Ginger, grated |
| 1/2 | c | Onion, grated |
| 3 | tb | Olive oil |
| 8 | c | Stock |
| 1 | tb | Tomato paste |
| 1 | c | Potatoes, cubed |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
Drain soaked chick peas & place in a casserole or soup pot. Add parsley, salt, spices, onion, oil & stock. Bring to a boil. Reduce heat, cover & simmer for 1 hour. Add the tomato paste & simer for another 1 hour. After 2 hours, add the potatoes & simmer for another 30 minutes. Add the lemon juice, check for salt & serve.
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