Moroccan chickpea soup
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ingrediencie
2 tbsp olive oil 1 pk onion 1 pk turkey breast 2 cloves garlic 1 tbsp ground sweet red pepper 1 tbsp cumin 1 pk bay leaf 2 tbsp tomato puree 2 cans chickpeas 2 cans peeled tomatoes 3 tbsp chopped parsley to taste salt, ground black pepper to taste sour relish cream and Arabic bread
step
1. Fry the finely chopped onion in hot oil, add the sliced meat and sear it fiercely on all sides. Stir in the crushed garlic, ground paprika, cumin and bay leaf. Pour in the tomato puree, stir everything together and sauté for about 2 minutes. 2. Pour 500 ml of hot water over everything, add the drained chickpeas and peeled tomatoes. Bring the soup to the boil and simmer over a low heat for about 30 minutes. Season with salt, pepper and parsley. Serve with sour cream and Arabic bread.
