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Serves
6
Prep
15
mins
Cooking
2
hrs
Find a recipe

Moroccan Chickpea Soup

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Directions
Step 1

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

Step 2

Add the chick peas and stock/water. Bring to the boil and then simmer for 1 - 1 1/2 hours or until the chick peas are tender.

Step 3

Add the lentils, rice, capsicum, carrots, tomatoes, tomato paste and cinnamon. Simmer, stirring often, for 30 minutes or until all ingredients are tender.

Step 4

Stir in chopped coriander and season to taste.

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.

Ingredients
  • 2 tbs 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 Split Lentils
  • 1/4 cup long grain rice
  • 1 red capsicum, deseeded and finely diced
  • 2 carrots, finely diced
  • 800g tinned tomatoes, crushed
  • 2 tbs tomato paste
  • 1 tbs McKenzie's Ground Cinnamon
  • 1 bunch coriander, chopped
  • To taste, McKenzie's Australian Natural Sea Salt Grinder
  • To taste, McKenzie's Whole Black Peppercorn Grinder

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Related Products


  • McKenzie's Red Split Lentils 375g

  • McKenzie's Chick Peas 375 g

  • McKenzie's Ground Cinnamon 40g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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