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Add a photoServings: 6
Ingredients
- 1 c. dry chickpeas soaked overnight
- 1 x lamb shank
- 1 x chicken
- 1/2 c. parsley
- Â Â Salt to taste
- 1/4 tsp freshly-grnd black pepper
- 2 pch saffron heated, pulverized
- 1/4 tsp tumeric
- 1/4 tsp ginger
- 1/3 c. grated onion
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. tomato paste
- 2 med potatoes peeled, diced
- 1/4 c. lemon juice
Directions
- Drain the chickpeas and put them in a Dutch over with the lamb, chicken, parsley, salt, spices, onion, and oil. Cover with 8 c. of water, bring to a boil, then reduce the heat - covering and simmering for an hour. Add in the tomato paste and simmer for another hour.
- Fish out the lamb and chicken and cut into a dice, discarding the bones. Return the meat to the soup, add in the potatoes, and simmer another 30 min. When ready to serve, stir in the lemon juice, adjust for seasoning, ladle into bowls, and garnish with a handful of minced parsley or possibly cilantro.
- Comments: This hearty Moroccan soup can be served as a meal to 6 to 8 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 674 | |
| Calories from Fat 357 | 53% |
| Total Fat 39.84g | 50% |
| Saturated Fat 10.03g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 180mg | 8% |
| Potassium 985mg | 28% |
| Total Carbs 32.03g | 9% |
| Dietary Fiber 7.4g | 25% |
| Sugars 4.94g | 3% |
| Protein 46.14g | 74% |
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