Serves
6
Prep
15
mins
Cooking
2
hrs
Moroccan Chickpea Soup
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
