Soups

Serves 6

Prep time 15 mins.

Cooking time 2 hrs

Moroccan Chickpea Soup

Tasty and delicious

Ingredients

Amount Convert	Ingredient
2 tablespoons	olive oil
400g	lean beef or lamb, cubed
1 large	onion, finely diced
3/4 cup	McKenzie's Chick Peas
2 litres	chicken stock or water
3/4 cup	McKenzie's Red Lentils
1/4 cup	long grain rice
1	red capsicum, deseeded and finely diced
2	carrots, finely diced
800g	tinned tomatoes, crushed
2 tablespoons	tomato paste
1 tablespoon	McKenzie's Ground Cinnamon
1 bunch	coriander, chopped
To taste	McKenzie's Australian Natural Sea Salt
To taste	McKenzie's Whole Black Peppercorns

Directions

Step 1

Heat oil and add meat. Cook until lightly browned. Add onion and cook until softened.

Step 2

Add the McKenzie's Chick Peas and stock/water bring to the boil, then simmer for 1 - 1 1/2 hours until the chickpeas are tender.

Step 3

Add the McKenzie's Red Lentils, rice, capsicum, carrots, tomatoes, tomato paste and McKenzie's Ground Cinnamon. Simmer, stirring often, 30 minutes or until all ingredients are tender.

Step 4

Stir in chopped coriander and season to taste with McKenzie's Australian Natural Sea Salt and McKenzie's Whole Black Peppercorns.

Step 5

Tips: For an alternative meal, reduce stock/water to 1 litre (adding more liquid if necessary) to produce a thick consistency and serve as a tasty filling in wraps for lunch.

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