Moroccan chickpea soup with Dhuka flat bread

Name: Moroccan chickpea soup with Dhuka flat bread
Total time: 30 min
Ingredients: 40g ginger, chopped; 300g onions, chopped; 50 ml olive oil; 60g dry apricots; 350g Garden Gourmet® Sensational Pulled Fillet; 600g Chickpea, canned & strained; 1.5 kg Buitoni® Salsa Fresca con Polpa; 500 ml water; 3 tps Ras el hanout spice mix; 250g Frozen whole spinach; 30g salted lemons; 10 pce mini flatbreads; 300 ml Greek yoghurt; 50 ml olive oil; 2 tsp Dhuka spicemix

Preparation time
30 min
Difficulty
Easy
Number of servings

10

Ingredients

40g ginger, chopped
300g onions, chopped
50 ml olive oil
60g dry apricots
350g Garden Gourmet® Sensational Pulled Fillet
600g Chickpea, canned & strained
1.5 kg Buitoni® Salsa Fresca con Polpa
500 ml water
3 tps Ras el hanout spice mix
250g Frozen whole spinach
30g salted lemons
Salt & Pepper
Flat bread serving
10 pce mini flatbreads
300 ml Greek yoghurt
50 ml olive oil
2 tsp Dhuka spicemix

Preparation

1

Sauté ginger and onions in olive oil for 5-10 min at medium heat
2

Add apricots, Garden Gourmet^® Sensational Pulled fillet, Buitoni^® Salsa Fresca con Polpa, Chickpeas, Ras el hanout, water and cook for 15-20 min
3

Add spinach and season with salted lemons, salt and pepper.
4

Mix yoghurt with honey and place in soup plate
5

Top it with olive oil and Dhuka spice mix- serve with flatbread as a side dish

Add chicken to the soup
Add more pulses like lentils /beans to the soup