Looking for something to eat this evening?
Why don't you try prepare your own Chickpease Moroccon Soup with Barkath Foods?
Instrustions
1. Heat the oil in a large pot or Dutch oven. Add the onions with a pinch of salt and cook over medium heat, stirring occasionally,
until softened and golden, about 7 minutes.
2. Add the potatoes and sweet potatoes with pinch of salt. Toss to stir. Let fry, stirring every 3-4 minutes, for 10 minutes.
3. Add the zucchini and chopped cilantro with a pinch of salt. Cook, stirring, for 2-3 minutes. Add the tomatoes, saffron and chicken stock.
Add less chicken stock if you are homemade cooked chickpeas with the cooking broth. Use more if you are using canned chickpeas. Bring
to a bolt.
4. Add the chickpeas (with cooking liquid if you cooked them), cumin, coriander, minced preserved lemon peel and vermicelli. Let simmer
briskly or boil gently to blend the flavors and cook the pasta, about 20 minutes. Seasons with the fresh lemon juice and salt and pepper
to taste before serving. Serve with harissa and spicy chickpeas on the side.
5. To make the spicy chickpeas: Either cook chickpeas or drain and rinse canned chickpeas. Toss with the harissa and virgin oil. Then
toss in lemon juice to taste (start with 1 tablespoon or 2) and salt and pepper.
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