Moroccan Chickpea and Potato Soup

Nadia KhouryChef

Ingredients

• Chickpeas, soaked
  1 cup
• Potato, diced
  1 cup
• Parsley, chopped
  0.5 cup
• Beef broth cube
  4 cube
• Olive oil
  3 teaspoon
• Lemon Juice
  0.3 cup
• Black Pepper
  0.3 teaspoon
• Onion, grated
  0.5 cup
• Tomato Paste
  1 tablespoon
• Saffron
  0.5 teaspoon
• Salt
  1 teaspoon

Steps

1. 1

   Drain the chickpeas from the water and place them in a pot with parsley, salt, pepper, onion, saffron, and beef broth. Bring the chickpea mixture to a boil for half an hour over low heat.

   Required Tools:

   Pot

   30 min
2. 2

   Add the tomato paste and boil the mixture for another half hour. Then add the potatoes and continue cooking for another half hour.

   30 min
3. 3

   Finally, add the lemon juice, olive oil, and salt to taste, and serve the chickpea and potato soup.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Tomato Pasteper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Saffronper 100g

Energy300 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars2 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags