| 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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